Serves 4 (1 serving = 1 ½ cups soup)
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
2 cups cooked and chopped broccoli florets
3 cups low-sodium vegetable broth
4 Dr. Praeger’s Broccoli Pancakes, defrosted and crumbled (do not cook)
1 cup 2% milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
1. Heat olive oil in a 4-quart saucepan over medium-high heat.
2. Add onions and cook, stirring occasionally, until translucent, 7 to 8 minutes. Add garlic and cook one additional minute.
3. Reserve 2 broccoli florets for garnish. Add rest of chopper broccoli florets, broth and crumbled Dr. Praeger’s Broccoli Pancakes to pot and bring to a boil; reduce heat and simmer for about 5 minutes.
4. Using an immersion blender, puree soup until smooth but soup still maintains some of its texture, about 1 minute (alternately, use blender).
5. Add milk, salt, pepper and nutmeg to soup and stir through.
6. Divide among 4 bowls and top with reserved chopped broccoli florets.