Each serving equals 1 cup of vegetables
3 cups chopped broccoli (or 2-10 ounce packages frozen broccoli)
½ cup diced celery
½ cup chopped onion
1 cup low-sodium chicken broth
2 cups nonfat milk
2 Tbsp. cornstarch
¼ tsp. salt
Dash ground pepper
Dash ground thyme
¼ cup grated low-fat Swiss cheese
Place vegetables and broth in saucepan. Bring to a boil; reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until the soup is slightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.
Nutritional Analysis: Calories 140 , Fat 3 g, Calories from Fat 18%, Protein 11 g, Cholesterol 10 mg, Carbohydrates 20 g, Fiber 5 g, Sodium 270 mg.
Courtesy of fruitsandveggiesmatter.gov