1tbsp tbsp(15 mL) (15 mL) butter
2 onions, chopped
2 potatoes, peeled and coarsely chopped (1 oz/375 g)
2 cups (500 mL) vegetable stock
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
3 cups (750 mL) frozen broccoli pieces
1 can (385 mL) evaporated skim milk
2 tbsp (30 mL) chopped fresh chives or green onions
1. In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes.
2. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes.
3. Add broccoli pieces; cover and cook for 5 minutes.
4. In food processor or blender, puree soup until smooth.Return to pan; stir in evaporated milk and heat through. Serve sprinkled with chives.
Update: can add cucumber slices, cauliflower.