Serves 4

Each serving equals 1 cup of vegetables

Ingredients:

• 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

Directions:

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