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Makes 6 Servings

Macros: 158cal, Fat 5g, Carbs 19g, Protein 8g, Fibre 3g


1 small onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

1 tbsp minced garlic

1 tbsp butter

2 tbsp gluten-free all purpose flour

2 1/2 cups less sodium chicken broth (or vegetable broth)

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and fresh pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1-1/2 cups reduced fat shredded cheese


Chop onion, carrot, celery, garlic in a chopper or mini food processor. In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste.

Cook uncovered until broccoli is cooked, about 5 minutes.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

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