broccoli soup
- Number of Servings: 6
Ingredients
1 cup chopped onions1 clove garlic, minced1/2 cup chopped celery2 1/2 cups low-sodium, reduced fat chicken broth3 cups broccoli florets1 cup peeled cubed potatoes1/2 cup low-fat sour cream3/4 cup chredded reduced-fat sharp cheddar cheese (3 ounces)1/2 teaspoon each ground thyme, black pepper, and "lite" Worcestershire sauce1/4 teaspoon salt4 - 5 dashes hot pepper sauce
Spray a large saucepan with non-stick spray. Add onions, garlic, and celery. Cook and stir over medium heat until celery begins to soften, about 5 minutes.
Add broth, broccoli, and all potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 10 - 12 minutes, until broccoli and potatoes are tender.
Transfer soup to a blender or food processor, working in batches if necessray. Pluse on and off until soup is coarsely pureed. Return pureed soup to pot over low heat. Add sour cream, cheese, thyme, pepper, Worcestershire sauce, salt and hot pepper sauce. Stir until smooth. Serve immediately.
HINT: If reheating the soup, don't allow it to boil. The sour cream may cause the soup to curdle.
Number of Servings: 6
Recipe submitted by SparkPeople user COUNTCALORIE2.
Add broth, broccoli, and all potatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 10 - 12 minutes, until broccoli and potatoes are tender.
Transfer soup to a blender or food processor, working in batches if necessray. Pluse on and off until soup is coarsely pureed. Return pureed soup to pot over low heat. Add sour cream, cheese, thyme, pepper, Worcestershire sauce, salt and hot pepper sauce. Stir until smooth. Serve immediately.
HINT: If reheating the soup, don't allow it to boil. The sour cream may cause the soup to curdle.
Number of Servings: 6
Recipe submitted by SparkPeople user COUNTCALORIE2.
Nutritional Info Amount Per Serving
- Calories: 100.0
- Total Fat: 3.9 g
- Cholesterol: 12.9 mg
- Sodium: 518.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.5 g
- Protein: 6.7 g