Broccoli Soup with Spicy Cheese Triangles

Servings: 4

SOUP INGREDIENTS

1 Tbsp butter
2 onions, chopped
2 potatoes (12 oz/375 g), peeled and coarsely chopped
2 cups (500 mL) vegetable stock
1 tsp (5 mL) each sea salt and black pepper
3 cups (750 mL) chopped broccoli pieces
1 1/2 cups (375 mL) skim milk
2 Tbsp (25 mL) chopped fresh chives or green onions

DIRECTIONS

In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Add broccoli pieces; cover and cook for 5 minutes.

In food processor or blender, puree soup until smooth. Return to pan; stir in milk and heat through. Serve sprinkled with chives and with Spicy Cheese Triangles on the side.

SPICY CHEESE TRIANGLES

Servings: 4

INGREDIENTS

4 slices of whole grain bread
1 Tbsp (15 mL) mayonnaise
1/2 cup (125 mL) cheddar cheese
1/2 tsp (2 mL) cajun seasoning

DIRECTIONS

If desired, trim crusts from bread. With rolling pin, flatten bread slightly. Spread slices with light mayonnaise. Sprinkle with cheddar cheese and cajun seasoning. Cut each into 4 triangles. Bake on rimmed baking sheet in 375°F (190°C) oven for 10 minutes or until bubbly, crisp and golden brown.