Creamy Broccoli Cheese Soup
- 2-16oz bags frozen California blend veggies
- 6 cups water
- 1 tsp season salt
- 5-tsp chicken base or 5 chix bouillon cubes then omit salt
- l box frozen chopped broccoli
- 1/8-1/4 tsp cayenne pepper
- 10 oz LIGHT Velveeta cheese
- Cook the 2 bags of veggies in the water with the soup base , when tender remove from stove and puree in blender, including the broth you cooked the veggies in.
- Return veggies to kettle and add the box of broccoli, cook until tender add 10oz light velveeta cheese cut in cubes, Stir until melted. Added seasoning,
1 cup = 1 point
**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.
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