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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 180.2
  • Total Fat: 9.9 g
  • Cholesterol: 18.3 mg
  • Sodium: 710.7 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Creamy Broccoli Carrot Soup calories by ingredient
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Creamy Broccoli Carrot Soup

Submitted by: LEGALGRL

Introduction

I love soup, but my boys don't. We compromise by making healthy, hearty and filling soups (that are still low in calories and high in nutrients). Personally I would prefer to omit the cheese, but I add it for the kids' sake. This is one of the things I can compromise on - sometimes. :) I love soup, but my boys don't. We compromise by making healthy, hearty and filling soups (that are still low in calories and high in nutrients). Personally I would prefer to omit the cheese, but I add it for the kids' sake. This is one of the things I can compromise on - sometimes. :)
Number of Servings: 6

Ingredients

    4 c. vegetable broth
    1/2 c. dry barley (not pearled)
    2 stalks broccoli, including stems
    2 large carrots
    13.6 oz can Lite Coconut Milk
    1 c. cheese
    4 T. nutritional yeast

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Directions

Bring vegetable broth to a boil. Add barley and cook, stirring frequently, for 15 minutes. Meanwhile, prepare vegetables.

Peel carrots (if desired) and shred using the larger holes of a cheese grater. Set aside. Cut broccoli florets from stalk, then slice stalk into pieces, stopping within about 1 inch of the end or whenever it becomes very tough. Working in batches if necessary, pulse broccoli in a food processor until chunks are small.

After barley has cooked for 15 minutes, add coconut milk, carrots and broccoli, stir to combine, and cook 15 more minutes or until vegetables are tender. Stir occasionally, checking to make sure there is enough liquid. Add a little water if necessary. Season with granulated garlic, salt, or any other seasonings to taste.

When finished cooking, remove from heat. Use an immersion (hand) blender to make a smoother soup, if desired. You may omit this step if you prefer a chunkier soup. Add cheese and nutritional yeast and stir to combine.

Makes 6 1/2, 1-cup servings

Number of Servings: 6.5

Recipe submitted by SparkPeople user LEGALGRL.






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