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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 5.9 g
  • Cholesterol: 1.3 mg
  • Sodium: 878.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Cream of Broccoli Soup calories by ingredient
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Cream of Broccoli Soup

Submitted by: WHATAGRL42

Introduction

Every week I get local organic produce delivered to my doorstep, from my local CSA. This week, Churn Creek Meadows Organic Farm in Redding, California provided this healthy version of the soup to encourage use of the produce in our box this week. Enjoy! Every week I get local organic produce delivered to my doorstep, from my local CSA. This week, Churn Creek Meadows Organic Farm in Redding, California provided this healthy version of the soup to encourage use of the produce in our box this week. Enjoy!
Number of Servings: 4

Ingredients

    1 and 1/2 TBSP extra virgin olive oil
    1 medium onion, chopped
    1 large carrot, chopped
    2 sprigs of fresh basil (leaves removed and ribboned)
    1/2 pound of broccoli, washed and cut into bite size pieces
    3 cups of organic vegetable broth
    1 tsp lemon juice
    1/2 cup organic, lowfat milk
    3/4 tsp sea salt
    Fresh ground pepper to taste

Directions

*In a 5 quart dutch oven, heat oil; add the onion, carrot and basil, and sauté until the onion is translucent and the carrot pieces are soft.
* Add the broccoli and the broth
*Bring to a boil; reduce heat to low, cover the pan, and simmer the mix until the broccoli is cooked (about 15 min)
*Remove from heat. Add the lemon juice, and let cool for at least 10 minutes.
*Transfer in batches to a blender or food processor, and puree
*Return soup to the pan, and heat over medium heat. Add the milk, salt, and pepper, stirring occasionally. Serve hot.
Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user WHATAGRL42.






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