This soup is an excellent source of folic acid, something that we should all be getting plenty of. It’s easy to make with all fresh, organic ingredients.
It’s also packed with other energy boosting vitamins and minerals, making it a great pick-me-up lunch in the middle of the day, and it’s filling enough for the dinner table.
If they like soup, it’s a great way to introduce broccoli into your child’s diet. It even makes a great first baby food.
If you want, you can melt in a little cheddar cheese to give it that broccoli cheddar taste.
1 cup chopped onion
½ cup chopped celery
2 tbsp butter
1 cup water
1/3 cup brown rice
1/8 – ¼ tsp. red pepper
½ tsp. salt
6 cups broccoli flowerets (about 2 heads)
3 cups milk
In a large pot, saute onion and celery in butter until tender. Add the water, rice, pepper and salt. Cover and simmer for about 11 minutes. Meanwhile, steam broccoli until just tender. Add broccoli to soup and continue to cook for 10 minutes more until rice is cooked and broccoli is soft. Put ingredients in blender. Add milk and blend until smooth. Reheat slowly if needed.
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