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    Home » blog » BROCCOLI SOUP RECIPE

    BROCCOLI SOUP RECIPE

    January 2, 2012 by Margaret

    I like my broccoli soup chunky so I don’t blend all of it. Leftovers freeze and reheat without any problems.

    Ingredients:

    • 2 teaspoon olive oil
    • ½ medium onion, finely chopped (about ¾ cup)
    • 1 clove of garlic crushed
    • 1 stalk celery, finely chopped
    • 1 medium Yukon Gold potato, peeled and cubed
    • 4 cups fresh broccoli, including stems, chopped
    • 2 cups low-sodium, fat-free chicken or vegetable broth
    • 1 ½ cups nonfat milk
    • salt and pepper to taste

    Preparation:

    Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion, garlic and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.

    Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.

    Serves 6.

    Per Serving: Calories 88, Calories from Fat 16. Total Fat 1.8g (sat 0.3g), Cholesterol 1mg, Sodium 83mg, Carbohydrate 13g, Fiber 3.1g, Protein 4.9g

    « CHRISTMAS ORNAMENTS WITH YOUR CRICUT
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