Ingredients

Instructions

  1. Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside.
  2. Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan.
  3. Add the vegetable broth, onions, shredded carrots and garlic.
  4. Cover and cook, stirring often for 6 to 8 minutes.
  5. Add the reserved broccoli florets.
  6. Cook, stirring, 2 to 4 minutes, or until the florets are bright green.
  7. Whisk in the milk and creamer.
  8. Bring to a near boil over medium heat.
  9. Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate.
  10. Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick.
  11. Season to taste with salt and freshly ground black pepper.
  12. Serve each bowl with a tablespoon of shredded fat-free cheddar on top.
  13. Enjoy!