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Broccoli Chowder




Source of Recipe


Whole Foods Market


Recipe Introduction


Serves 4
Prep Time: 35 minutes
Nutrition Info

Per Serving: 265 calories, 8.7g total fat, 4.6g saturated fat, 3.4g monounsaturated fat, .3g polyunsaturated fat, 5.8g dietary fiber, 16g protein, 33g carbohydrate, 27mg cholesterol, 642mg sodium Good source of: calcium, fiber, potassium, vitamin C
Note: [] = my vegan modifications


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_brocchow.html

List of Ingredients




* 1 1/4 pounds broccoli, broken into florets and stalks cut into 1/4-inch-thick slices
* 1/2 pound unpeeled red-skinned potato, diced
* 1 small onion, chopped
* 2 cups [vegan] low-fat (1%) milk
* 1/4 cup flour
* 1/2 tsp tarragon
* 1/2 tsp thyme
* 1/2 tsp salt
* 1/4 tsp freshly ground or cracked black pepper
* 3 ounces shredded [vegan] Monterey jack cheese
* 1/2 cup minced red bell pepper

Recipe



1. In a large saucepan, combine broccoli, potato, onion, and 1 1/2 cups water. Cover and bring to a boil over high heat; reduce heat to medium-low, and cook until tender, about six minutes.
2. In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, salt, and black pepper. Stirring constantly, cook mixture until it comes to a boil and is thickened, about seven minutes.
3. Ladle hot soup into bowls and sprinkle each serving with some cheese. Top with minced bell pepper.