Vegetarian

Creamy Broccoli Carrot Soup is for Soup.

Creamy Broccoli Carrot Soup takes 15 minutes to prepare.

Creamy Broccoli Carrot Soup takes 30 minutes to cook.

Creamy Broccoli Carrot Soup makes 6 servings.

The ingredients for Creamy Broccoli Carrot Soup are:

4 c. vegetable broth
1/2 c. dry barley (not pearled)
2 stalks broccoli, including stems
2 large carrots
13.6 oz can Lite Coconut Milk
1 c. cheese
4 T. nutritional yeast

Here is how you make Creamy Broccoli Carrot Soup:

Bring vegetable broth to a boil. Add barley and cook, stirring frequently, for 15 minutes. Meanwhile, prepare vegetables. Peel carrots (if desired) and shred using the larger holes of a cheese grater. Set aside. Cut broccoli florets from stalk, then slice stalk into pieces, stopping within about 1 inch of the end or whenever it becomes very tough. Working in batches if necessary, pulse broccoli in a food processor until chunks are small. After barley has cooked for 15 minutes, add coconut milk, carrots and broccoli, stir to combine, and cook 15 more minutes or until vegetables are tender. Stir occasionally, checking to make sure there is enough liquid. Add a little water if necessary. Season with granulated garlic, salt, or any other seasonings to taste. When finished cooking, remove from heat. Use an immersion (hand) blender to make a smoother soup, if desired. You may omit this step if you prefer a chunkier soup. Add cheese and nutritional yeast and stir to combine. Makes 6 1/2, 1-cup servingsNumber of Servings: 6.5Recipe submitted by SparkPeople user LEGALGRL.

The nutritional information for Creamy Broccoli Carrot Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.2

• Total Fat: 9.9 g
• Cholesterol: 18.3 mg
• Sodium: 710.7 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.0 g
• Protein: 7.9 g

The dietary needs meet for Creamy Broccoli Carrot Soup is Vegetarian