Ingredients
3 tablespoons margarine
1 onion, chopped
4 large carrots, chopped
3 garlic cloves, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 lb fresh broccoli florets
2 cups skim milk
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper 1
dash chili pepper

Directions:

1. Melt margarine in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.

2. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.

3. In a blender or food processor, puree soup in batches and return to pot. Stir in skim milk and remaining broccoli florets.

4. In a cup, mix flour with 1/4 cup cold water to form a thin liquid.

Garnish with parsley or carrot curls. Serve soup hot or cold.

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