Easy Broccoli Soup

The weather has turned a bit colder and tonight was time to make soup.  This soup was ready in 30minutes and was full of goodness.       A dollop of sour cream gives a little kick to an otherwise smooth and satisfying taste.  Great source of Vitamin C

Prep Time: 30 minutes         Serves: 4                   Serving Size: 1-1/4 cup

Ingredients:

  • 1 tbsp butter
  • 1 small onion, diced
  • 1 cup carrots, cut your favourite way
  • 3 cups brocolli (about 2 crowns)
  • 2 cups broth (chicken, turkey, vegetable)
  • 1/2 tsp each garlic powder and thyme
  • salt and pepper to taste
  • 2 tbsp flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheese
  • 1/2 cup parmasen cheese (or 2 Tbsp dry)

In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.  Remove 1 cup of chunky vegetables to set aside. Using an immersion blender or food processor, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately. Add cheese or sour cream as a garnish.

Darling Daughter’s Notes:  I enjoyed this with crackers.  

Suggested Nutritional Values (1 portions): Calories 297, Protien 17g, Carbohydrates 21g, Dietary Fiber 3g, Sugars 10g, Total Fat 17g, Cholesterol 50mg, Sodium 495mg

Great Mineral Bonuses:  Vitamin C 83%, Phosphorus 49%,  Riboflavin 46%, Calcium 39%

Diabetes Type 2 Suggestions:  I make this recipe with 2% milk.  It is not quite as creamy but the taste is similar and your overall fats are cut in half. You can leave out the parmesan cheese and add a spoonful of sour cream instead to cut sodium.

 

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