Meals Matter

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Contributed By: trina
Kraft

An easy healthy soup kids and adults would enjoy. Served with salad and crunchy bread or corn muffins for lunch and add chicken for dinner.

Ingredients

2 Medium carrots, peeled, cut into 1-inch chunks

1 Medium onion, cut into chunks

2 Celery stalks, cut into 1-inch pieces

3 tbsp Oil

2 cans (14-1/2 oz. each) chicken broth

2 cups Water

2 Small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4-1/2 cups)

1/2 cup MINUTE Premium White Rice, uncooked

2 cups Milk, divided

1/4 cup KRAFT 100% Grated Parmesan Cheese

Preparation

COOK and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.

USING a slotted spoon, place half of the vegetables and 1 cup of the milk into blender or food processor; cover. Blend until pureed. Set aside. Repeat with remaining vegetables and milk. Return soup puree to saucepan.

ADD cheese; cook until heated through, stirring occasionally.

Cook's Notes

You can use 4 1/2 cups frozen or drained canned peas, chopped asparagus or chopped leeks instead of the broccoli.

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