Brocolli & Cream Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large potatoes, peeled and chopped3 cups of brocolli heads, chopped3 cups of vegetable stock/bouillon1 tbsp ground black pepper100 grams low fat cream cheese
1. Prepare stock - use 3 cups of water and 2 stock cubes and pour into a large, heavy bottomed sauce pan.
2. Peel potatoes and cut into chunks. Chop brocolli. Add both potatoes and brocolli to the stock.
3. Bring all ingredients to the boil and allow to cook thoroughly until potatoes are softened.
4. Add pepper and stir thoroughly.
5. Remove from the heat and, using a hand blender, blend ingredients until smooth.
6. Add cream cheese and either blend again or stir through mixture until smooth.
7. Serve with crusty bread and garnish of parsley if desired.
*note - soup can be made without cream cheese to reduce calories or for lactose intolerance. Blue cheese is also a tasty substitute but calories will need to be substituted for cream cheese
Number of Servings: 4
Recipe submitted by SparkPeople user KATIEMOUSE.
2. Peel potatoes and cut into chunks. Chop brocolli. Add both potatoes and brocolli to the stock.
3. Bring all ingredients to the boil and allow to cook thoroughly until potatoes are softened.
4. Add pepper and stir thoroughly.
5. Remove from the heat and, using a hand blender, blend ingredients until smooth.
6. Add cream cheese and either blend again or stir through mixture until smooth.
7. Serve with crusty bread and garnish of parsley if desired.
*note - soup can be made without cream cheese to reduce calories or for lactose intolerance. Blue cheese is also a tasty substitute but calories will need to be substituted for cream cheese
Number of Servings: 4
Recipe submitted by SparkPeople user KATIEMOUSE.
Nutritional Info Amount Per Serving
- Calories: 298.9
- Total Fat: 4.9 g
- Cholesterol: 14.0 mg
- Sodium: 126.2 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 8.5 g
- Protein: 10.4 g
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