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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 95 |
% Daily Value | |
| Total Fat 1.0g | 9% |
| Saturated Fat 0.0g | 0% |
| Trans Fat | 0.0% |
| Cholesterol 2mg | |
| Sodium 140mg | |
| Total Carbohydrate 15.0g | 63% |
| Dietary Fiber 4.5g | 19% |
| Sugars 2.8g | 12% |
| Protein 7.0g | 29% |
| Vitamin A | 1753.0% |
| Vitamin C | 116.0% |
| Calcium | 72% |
| Iron | 1.5% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
20 min. |
25 min. |
4 |
95 |
Broccoli-Potato Soup
This hearty, healthful soup is perfect for a chilly night.
Ingredients:
1 tsp olive oil
1 tsp minced garlic
1/2 cup chopped onion or leeks (leeks are preferable)
3 cups broccoli florets
1 small baking potato, cubed (with peel)
4 cups chicken broth (low sodium)
Dash cayenne pepper
1/4 tsp freshly ground black pepper
1/4 cup fat free half and half
1 Tbsp freshly grated Parmesan cheese
1 tsp minced garlic
1/2 cup chopped onion or leeks (leeks are preferable)
3 cups broccoli florets
1 small baking potato, cubed (with peel)
4 cups chicken broth (low sodium)
Dash cayenne pepper
1/4 tsp freshly ground black pepper
1/4 cup fat free half and half
1 Tbsp freshly grated Parmesan cheese
Instructions:
Heat olive oil over medium high heat in large nonstick wok or Dutch Oven. Saute the garlic and leeks (onion) until transparent, about 2 minutes. Add the broccoli, potato, broth and seasonings. Cover and cook for 20 minutes. Blend in a blender (careful it is hot!) and add the half and half and the cheese. Place back on the stove and bring to a boil. Serve hot
Cook's Tips:
This soup looks great when garnished with arugula, baby chard, or chopped fresh spinach. If you can't find low sodium chicken broth, use half broth half water to help lower the sodium. It might be higher than what the analysis shows here if you make this substitution.