Broccoli Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.7
- Total Fat: 8.7 g
- Cholesterol: 5.6 mg
- Sodium: 56.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.8 g
- Protein: 4.0 g
View full nutritional breakdown of Broccoli Vegetable Soup calories by ingredient
Introduction
Creamy Broccolli soup is warm and filling for lunch yet low in calories and fat and full of veggies. My family loves this on a cold day. Creamy Broccolli soup is warm and filling for lunch yet low in calories and fat and full of veggies. My family loves this on a cold day.Number of Servings: 4
Ingredients
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1. Chop onions, potato and carrot into small 1inch hunks. Cook in oil till onions are transluscent and the pan has some brown bits to add flavor to soup.
2.Add 6 cups of water, 1 tablespoon of chicken base, bay leaf, pepper and a pinch of nutmeg ( freshly grated is yummy!) and allow vegetables to simmer.
3. Chop broccolli into 1 inch size hunks and add to soup. I use fresh broccolli and add stems chopped up also.
4. Simmer 30 minutes or until veggies are softened.
5. For a thickened soup I use a potato masher and smash some of the veggies in the last 5 minutes of simmering.
5. Add 1/4 cup of milk to add creaminess. I use evaporated milk, it doesn't separate if soup boils.
6. Serve your soup garnished with a tablespoon of light sour cream and a sprinke of nutmeg.
7. Enjoy!
Directions
Makes 4 one cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MMERRY1.
Number of Servings: 4
Recipe submitted by SparkPeople user MMERRY1.