This easy, low-fat direction for Healthy Creamy Broccoli Soup has no cream, creating it a luscious, vegetarian possibility for Cream of Broccoli Soup.
This low-fat version of cream of broccoli soup may be a satiny, swish luscious soup that includes a creamy consistency with none value-added cream. It’s super straightforward to organize and on the table in only thirty minutes!
Broccoli may be a low-calorie supply of fiber and it’s conjointly made in several essential vitamins and minerals.
A cup of broiled broccoli has even as abundant ascorbic acid as associate orange, and it’s conjointly a decent supply of B vitamins carotin, iron, magnesium, potassium, and zinc.
INGREDIENTS
- 2 tablespoons olive oil or low-calorie margarine
- 4 cups chicken or vegetable stock
- 1½ pounds fresh broccoli
- 1 large onion chopped
- 1 large potato quartered
- Salt and freshly ground black pepper
- Shredded cheddar cheese or vegan cheese (optional)
INSTRUCTIONS
- Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
- Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.
- Remove a cup of the liquid and set aside.
- Using a hand/stick blender blend the soup to your desired constancy (adding some of the stock a bit at a time if necessary).
- Serve hot topped with a handful of shredded cheddar cheese.
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