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Creamy Broccoli Soup Recipe

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Course Soup
Calories 188 kcal

Ingredients
  

  • teaspoons olive oil
  • 1/2 medium yellow onion finely chopped
  • 1 clove garlic crushed
  • 1 stalk clery finely chopped
  • 1 medium Yukon Gold potato peeled and cubed
  • 4 cups fresh broccoli including stems, chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 1 1/2 cups non fat milk or half and half
  • salt and pepper to taste

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 188kcalCarbohydrates: 43gProtein: 5gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gSodium: 24mgPotassium: 925mgFiber: 5gSugar: 10gVitamin A: 5IUVitamin C: 42mgCalcium: 59mgIron: 2mg
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