Cream of Broccoli and Vegetable Soup Recipe
1 can Cream of Broccoli soup
1 can's worth of milk
1 bag frozen veggies
1 Tbsp sage (or four fresh leaves, shredded)
fresh ground pepper
In a 1.5 quart casserole dish mix the cream of broccoli soup with the milk, mixing thoroughly to work out any lumps. Different kinds of milk can have wildly varying levels of carbs in them, so go with a milk that matches the level you're comfortable with. Add in the bag of frozen veggies, breaking them up as you mix them in. Now stir in the sage and ground pepper.
Cover the container with plastic wrap. Microwaves come in all ranges of power so a good approximation is to microwave about halfway between how much you'd normally cook soup and you'd normally cook the veggies. On my microwave I cooked this for 2 minutes, stopped to stir it around, and then cooked for 1 more minute. I then let it sit for a minute. It was just perfect by doing that.
Pour into soup bowls, and add fresh cracked pepper on top. Enjoy!
You can make this as two servings if they are side dishes to other parts of the meal, or to have this as a standalone meal a person could probably eat the entire serving on their own.
The carb count is going to depend on the type of milk you choose to use, the type of soup you choose to use, and the type of veggies. In my case I used fat free milk, Cambpell's cream of broccoli soup, and brussels sprouts. The total carb count for me eating the entire bowl was about 40g, which is of course a bit high. If we had better milk in the house, a better type of soup, and I was sharing this with someone, the carb counts would be much lower.
The soup is very tasty, and quite quick to make. It's also pretty much always available as long as you keep those basic items on the shelf.
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