200g/7oz broccoli, chopped
25ml/1fl oz olive oil
100g/3.5oz onions, diced
40g/1.5oz celery stalks, diced
750ml/0.75 quarts chicken stock
1 egg white
½ tsp. salt
1/4 tsp. white pepper powder
7g/0.25oz cornstarch, dissolved in ¼ cup water
1 Heat olive oil in a pot.
2 Sauté onions and celery stalks until onions are translucent.
3 Add broccoli and sauté
4 Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
5 Stir in cornstarch slurry and simmer until thick.
6 Stir in egg white.
7 Season with salt and pepper.
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