clean low fat broccoli cheddar soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 104.1
- Total Fat: 4.3 g
- Cholesterol: 12.7 mg
- Sodium: 543.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.8 g
- Protein: 6.9 g
View full nutritional breakdown of clean low fat broccoli cheddar soup calories by ingredient
Introduction
delicious and extra healthy with almond milk instead of regular milk a d whole wheat flour instead of regular flour... low fat shredded cheddar too!still creamy and delicious! delicious and extra healthy with almond milk instead of regular milk a d whole wheat flour instead of regular flour... low fat shredded cheddar too!
still creamy and delicious!
Number of Servings: 15
Ingredients
-
(2) 12oz packages of frozen broccoli florets
1 cup of chopped cauliflower
1 large onion chopped
4 cloves garlic
6 cups lowfat low sodium chicken broth
5 cups almond milk
2/3 cups whole wheat flour
2 loosely packed cups of shredded 2% cheddar cheese
Tips
you can also use a regular blender and put batches in to puree... if you don't have an immersion blender.
you can also add the cheese after blending if you prefer. doesn't matter.
Directions
saute the onion and garlic in the bottom of the stockpot using cooking spray and medium heat - about 4 or 5 minutes, until soft
add in the cauliflower and broccoli and the broth and bring to a boil... let simmer at a low boil for about 10 minutes.
take the flour and add it into the almond milk, whisking it all to blend while the soup is simmering. then add the flour milk mixture to the soup and let it simmer for another 20 minutes or so.
add the shredded cheddar and salt and pepper to taste, then take an immersion blender and puree to your desired consistency, leave chunky or blend completely - whichever you prefer. let simmer a little longer and then serve!
Serving Size: makes about 15 one cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user AMANDALEEE.
add in the cauliflower and broccoli and the broth and bring to a boil... let simmer at a low boil for about 10 minutes.
take the flour and add it into the almond milk, whisking it all to blend while the soup is simmering. then add the flour milk mixture to the soup and let it simmer for another 20 minutes or so.
add the shredded cheddar and salt and pepper to taste, then take an immersion blender and puree to your desired consistency, leave chunky or blend completely - whichever you prefer. let simmer a little longer and then serve!
Serving Size: makes about 15 one cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user AMANDALEEE.