Recipe
Cream of Broccoli soup

(2 cups = 1 point)

1 lb. bag frozen broccoli florets
1 lb. bag mixed veggies (broccoli, cauliflower, carrots)
2 32 oz. cans Fat Free Chicken Broth
1 small onion
2 cloves garlic
1/2 box istant mashed potatoes (flavored garlic, bacon & cheddar)

Chop onions and garlic. Saute in stock pot with cooking spray. Add the 2 bags of veggies and 2 cans of broth. Simmer until veggies are tender. Puree soup in blender. Return to pot and bring back to simmer. Sprinkle the instant potatoes into the soup. Simmer 4 to 5 minutes.
Makes 8 servings.
one serving = 2 cups = 1 point

Thank you Barb Bratton for this recipe!