Brussel Sprout Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cup Swanson Chicken Broth 99% Fat Free 56 gram(s) Almond meal/flour Bob's Red Mill serv=28g 1/4 cup (by KITKAT734) 1 serving 10 baby carrots raw 2 cup, chopped Onions, raw 6 serving Birdseye's Brussel Sprouts-10 brussels sprouts 1 cup Brocolli raw 1 serving Vinegar (Heinz Apple Cider Vinegar)(No calories) (by GASAU64)
I sprayed the bottom of the large sauce pan with olive oil spray. Add onion, salt and pepper. After a minute or two, add brussel sprouts, carrots and broccoli (or any other veggie you have on hand)and cook, stirring frequently. After approximately 10 minutes, pour in chicken broth, season as desired. Cook to boiling and vegetables are tender.
I processed my soup in a blender then added almond meal/flour to thicken. I think next time I will make it without the almond meal/flour, but wanted to give it a try.
Serving Size: Makes approximately 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAGG.
I processed my soup in a blender then added almond meal/flour to thicken. I think next time I will make it without the almond meal/flour, but wanted to give it a try.
Serving Size: Makes approximately 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DONNAGG.
Nutritional Info Amount Per Serving
- Calories: 71.5
- Total Fat: 0.3 g
- Cholesterol: 3.3 mg
- Sodium: 650.8 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.8 g
- Protein: 3.7 g
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