Creamless Cream of Broccoli Soup

• 1 tablespoon canola oil
• 6 cups broccoli, stems and florets cut into 1-inch pieces
• 1 potato, peeled and cut into 1-inch pieces
• 1 onion, chopped
• 1 carrot, peeled and cut into 1-inch pieces
• 1 garlic clove, chopped
• 4 cups chicken stock or 4 cups vegetable stock or 4 cups water
• 1 (370 ml) cancarnation fat-free evaporated milk
• 1 teaspoon salt
• 14 teaspoon pepper

1. Heat oil in a large saucepan or Dutch oven on medium heat.
2. Add next 5 ingredients.
3. Cook gently for 3-5 minutes, until tender and fragrant.
4. Add stock.
5. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
6. Puree soup in a blender, food processor or with immersion blender.
7. Return to heat.
8. Stir in Carnation Fat-Free Evaporated Milk, salt and pepper.
9. Taste and adjust seasoning if necessary.
10. TIPS: Sprinkle some low-fat grated cheese on top of each bowl of soup before serving.
11. If the soup thickens up when refrigerated, just thin out with some water when reheating,.

canola oil, broccoli, potato, onion, carrot, garlic, chicken stock, cancarnation, salt, pepper

Taken from www.food.com/recipe/creamless-cream-of-broccoli-soup-351437 (may not work)