Curried Cream of Broccoli Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 114.2
- Total Fat: 2.4 g
- Cholesterol: 7.3 mg
- Sodium: 325.5 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.2 g
- Protein: 5.6 g
View full nutritional breakdown of Curried Cream of Broccoli Soup calories by ingredient
Introduction
My favorite broccoli soup. Originally found in a Jane Brody cookbook, I forget which one. Not my recipe but I needed to know nutrition info. My favorite broccoli soup. Originally found in a Jane Brody cookbook, I forget which one. Not my recipe but I needed to know nutrition info.Number of Servings: 6
Ingredients
-
1 Tbsp. butter or margarine
1 large onion, chopped
2 cloves garlic, chopped
3/4 tsp curry powder
freshly ground black pepper
1 2/3 cup chicken broth, no fat
1 cup water
1 bunch [1 pound] broccoli, cut into flowerettes, stems cut in slices
1 large potato, peeled and cubed
1 cup skim milk
shredded sharp cheddar [not calculated in nutrition]
Directions
•In saucepan melt butter and saute onions and garlic for a few minutes
•Add curry, pepper, broth, and water to pan and bring the soup to boil
•Add broccoli and potato. When mixture boils, reduce heat, cover and simmer for 20 minutes or until tender
•Puree the soup. Return soup to pan and add milk and cook over low heat until hot
I often leave out butter and saute in a pan sprayed with Pam
I use my stick blender to puree
Since I live alone I don't always add the milk when making it. I freeze in individual portions, and add a little milk when reheating.
I usually use low sodium, low fat chicken broth, but couldn't find it in the ingredients list.
I haven't made it lately since I just recently found the recipe again, so I'm not sure of the serving size, I think it is about 1 1/2 cups.
Add shredded cheese if you like, but this is not included in the nutrition information
Serving Size: makes 6 servings
•Add curry, pepper, broth, and water to pan and bring the soup to boil
•Add broccoli and potato. When mixture boils, reduce heat, cover and simmer for 20 minutes or until tender
•Puree the soup. Return soup to pan and add milk and cook over low heat until hot
I often leave out butter and saute in a pan sprayed with Pam
I use my stick blender to puree
Since I live alone I don't always add the milk when making it. I freeze in individual portions, and add a little milk when reheating.
I usually use low sodium, low fat chicken broth, but couldn't find it in the ingredients list.
I haven't made it lately since I just recently found the recipe again, so I'm not sure of the serving size, I think it is about 1 1/2 cups.
Add shredded cheese if you like, but this is not included in the nutrition information
Serving Size: makes 6 servings