large bunch carrots, peeled and sliced or 1 bunch broccoli or cauliflower, cut up
Low-fat cottage cheese
1
can (46 oz) chicken broth, fat skimmed from top
2
medium-size granny smith apples, peeled and chopped
Directions
1.
Coat a Teflon pot with vegetable cooking spray. Sauté apples and onion in pot, sprinkled with seasoning, just until wilted. Stir in carrots or other vegetables. Add broth and heat to boiling; cover and simmer vegetables until tender.
2.
Place soup mixture, half at a time, into a blender; puree until smooth. Serve soup hot or cold with a dab of cottage cheese in the center. Garnish with mint sprigs, if desired.
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By
emilyperrell
