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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A light, healthy cream soup packed full of veggies. Using a food processor may cut down a lot on the prep time. Ingredients:
3 cups milk |
1 cup water |
2 tablespoons butter |
2 tablespoons rice flour |
1 cup cheese, grated (i like monterey jack) |
1 large head broccoli, chopped |
1 large onion, chopped |
1 cup carrot, grated |
1 tablespoon tamari soy sauce |
1 dash ground rosemary |
1 teaspoon salt (optional) |
Directions:
1. In 2 quart pot add water, broccoli, onion and carrots and rosemary. Bring water to a boil. Cover and simmer for 15 minutes. Set aside off burner.
2. In saucepan, melt butter and gradually stir in rice flour. When lumps have dissolved, add milk and stir briskly with a fork. When mixture thickens, add cheese till creamy. Pour this in slowly with vegetables.
3. Stir till water is mixed in with milk mixture. Add tamari and simmer for 5 minutes.
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