“Cream” of Broccoli Soup
Broccoli and potato are simmered in a flavorful broth, then buzzed in the blender for a creamy texture (without the cream!)
Counts as*
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
Serving Size
Makes 4 servings
What you'll need
1 TBSP olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 bay leaf
1 pound broccoli, chopped
1 small potato, peeled and diced
2 ½ cups chicken broth
Salt and pepper, to taste
½ lemon, juiced
What to do
Heat olive oil in a large sauce pan over medium-high heat. Saute onion and garlic until soft, 3 to 4 minutes.
Add bay leaf, broccoli, potato, and broth. Bring to a boil, then reduce heat to medium and simmer, covered, for about 10 minutes until potato is cooked and broccoli is tender, but still bright green. Remove bay leaf.
Puree soup in batches in a blender or food processor. Season to taste with salt and pepper, add lemon juice and return to pan to reheat if necessary.
Per serving
Calories: 150
Protein: 8 g
Carbohydrate: 20 g
Fat: 5 g
