Broccoli Cheddar Soup

• Ingredients
• 1 pound/ 400 gm fresh broccoli (about 1 medium-sized head)
• 14 ounces low-sodium fat free vegetable broth/ water
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups skimmed milk
• 1/4 tsp pepper pdr.
• 1 cup reduced-fat shredded Cheddar cheese

METHOD

1. Clean the broccoli, then chop the florets and thinly slice the stems.
    
2. In a medium-sized saucepan, combine the broccoli and the broth; heat to a boil. Reduce heat and simmer, covered, for about 7 minutes or until the broccoli is fork-tender. Transfer to a food processor or blender. Process until fairly smooth.
    
3. In the same saucepan, melt the margarine over medium heat; add the flour. Cook, stirring constantly, until bubbly. Add the milk and pepper; heat to a boil, stirring constantly.
    
4. Reduce heat to medium and add the broccoli purée. Stir in the cheese; heat just until the cheese melts (do not boil), stirring constantly.      

For a chunky broccoli and Cheddar soup, reserve 1 cup of the broccoli pieces and add them to the soup with the broccoli purée.

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