Loading ...
Loading ...
Loading ...
42
SOUPS/SALADS/SIDES
LIGHTENED BROCCOLI AND POTATO SOUP
You will not miss the cream in this hearty yet healthy blended soup.
Makes about 4 cups
1. Put olive oil into large saucepan or small stockpot
and place over medium heat. Once oil is hot and
shimmers across the surface of the pot, add the garlic
and onion. Sauté until soft and fragrant, about 5
minutes.
2. Stir in the broccoli and potatoes with the salt and
pepper. Add the broth and turn the heat up slightly
to bring to a boil.
3. When the mixture comes to a boil, reduce the
temperature to maintain a simmer. Simmer for about
20 to 30 minutes, so that the vegetables are com-
pletely tender.
4. Once tender, scoop the solids from the liquid and
add to the blender. Remove measured pour lid,
blend on Low until smooth. With blender running,
add the liquid and any remaining solids and continue
blending until smooth.
5. Add the lemon zest. Taste and adjust seasoning
accordingly.
Nutritional information per serving (1 cup):
Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g
sat. fat 2g • chol. 5mg • sod. 680mg • calc. 71mg • fi ber 4g
1 TEASPOON OLIVE OIL
1 GARLIC CLOVE, SMASHED
½ SMALL ONION, CHOPPED
¾ POUND BROCCOLI, CUT INTO ½-
TO 1-INCH PIECES
6 OUNCES RED POTATOES, PEELED
AND CUT INTO ½-INCH PIECES
1 TEASPOON SEA OR KOSHER SALT,
DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
3 CUPS VEGETABLE BROTH
½
TEASPOON LEMON ZEST
Loading ...
Loading ...
Loading ...