Broccoli Soup, Low Fat Low Cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Grapeseed Oil, 1tsp Onions, raw, 100 grams chopped fineGarlic, 2 cloves chopped fineBroccoli, fresh, 400 grams chopped up4 cups Vegetable Stock made with 20 grams Vegetable stock granules 1 bay leafcream reduced fat 50 ml Thyme, fresh, 2 tsp Marjoram, dried, 1 tsp OR 1 Tbs freshFresh Nutmeg, ground, 0.5 tsp Cornstarch (Maizena) 10 grams (1 Tbs) mixed with 1 Tbs water
Heat 1 tsp oil in pot and saute onions and garlic gently for 3 minutes.
Add broccoli, bay leaf, half of the marjoram and thyme, vegetable stock and simmer for 20 minutes.
At the end of the cooking time add the rest of the thyme and marjoram and blend with a hand blender.
If the soup is too thin, blend a tablespoon of cornstarch with a little water, add some of the hot soup to it and return it to the pan. Simmer for a minute or so to allow it to thicken.
Grate some nutmeg into the soup, serve and enjoy with some rye bread toast.
Serving Size: 4 servings of 375 ml each
Number of Servings: 4
Recipe submitted by SparkPeople user MARLOE.
Add broccoli, bay leaf, half of the marjoram and thyme, vegetable stock and simmer for 20 minutes.
At the end of the cooking time add the rest of the thyme and marjoram and blend with a hand blender.
If the soup is too thin, blend a tablespoon of cornstarch with a little water, add some of the hot soup to it and return it to the pan. Simmer for a minute or so to allow it to thicken.
Grate some nutmeg into the soup, serve and enjoy with some rye bread toast.
Serving Size: 4 servings of 375 ml each
Number of Servings: 4
Recipe submitted by SparkPeople user MARLOE.
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 4.2 g
- Cholesterol: 6.3 mg
- Sodium: 587.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.0 g
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