Broccoli Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 60.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 470.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Broccoli Soup calories by ingredient
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Introduction

I got this recipe from a nutrition workshop I attended and as much as I love broccoli, I thought I'd share it with you. I got this recipe from a nutrition workshop I attended and as much as I love broccoli, I thought I'd share it with you.
Number of Servings: 1

Ingredients

    1 large onion
    1 medium potato
    1 medium carrot 1 stalk celery
    3 broccoli crowns
    1 1/2 teaspoons olive oil
    1 bay leaf
    2 cups on non fat milk
    1 (14 1/2 oz) can low-sodium chicken broth
    1 teaspoon salt
    1/4 teaspoon ground black pepper

Directions

1. Rinse and peel onion, potato, and carrot. Rinse celery.
2. Dice celery and onion. Slice potato and carrot into thin slices.
3. Rinse broccoli. Cut the florets of the broccoli away from the stem.
4. Slice the broccoli stems thinly.
5. Heat olive oil in a large pot over medium-high heat. Add celery and onion and cook until soft, about 4 minutes.
6. Add potato, carrot, broccoli stems, bay leaf, milk, and broth. Bring to a boil.
7. Reduce heat and simmer until vegetables are soft, about 15 minutes.
8. Remove and discard the bay leaf. If desired, pure part or all of soup in a blender.
9. Return blended soup into pot.
10. Add broccoli florets, salt, and pepper, and simmer until just tender, about 5 -7 minutes.

**1 1/2 cups per serving
** makes 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user GETFIT_4LIFE.

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