Super Lo-Cal, Lo-Fat Creamy Broccoli Soup

• 4 c. broccoli florets or 2 (10 oz.) pkg. frozen broccoli
• 1/4 c. chopped onion
• 1 c. water
• 1 1/2 c. chicken broth
• 1 Tbsp. margarine
• 1 Tbsp. flour
• 1/4 tsp. ground celery seed
• pepper to taste
• chopped, fresh parsley for garnish (if desired)

1. In saucepan, add broccoli, onion and water; cover and simmer until florets are tender, about 10 minutes.
2. Remove from heat and let cool slightly.
3. Pour vegetables and liquid into work bowl of food processor and process until smooth; set aside.
4. (Blender can be used, but divide mixture in thirds to process.)
5. In same saucepan, heat margarine until bubbly and hot.
6. Add flour and cook, stirring constantly for 1 minute.
7. Stir in broth and bring to a boil.
8. Reduce heat and cook, stirring constantly, until mixture is smooth and thickened.
9. Add pureed vegetables and seasonings to saucepan.
10. Cook over low heat, stirring constantly until thoroughly combined and heated.
11. Pour into soup bowls and sprinkle with parsley, if desired.
12. Enjoy!
13. Makes 4 servings.

broccoli florets, onion, water, chicken broth, margarine, flour, ground celery, pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214229 (may not work)