Healthy Broccoli Soup
Broccoli is a healthy vegetable with many benefits, and including it in our diet as healthy broccoli soup is very nutritious. This soup is easy to make and is a delicious way to obtain the healthy benefits broccoli offers. The recipe can be customized to your taste by simply changing a few ingredients and adding others. Changing up the toppings is another way you can enhance the flavor. Preparing this wonderful dish can be a healthy surprise for your family and a great way to include a vegetable in your children’s diet plan.
Prep Time: 15 minutes
Cook Time: Approx. 15-20 minutes
1 bunch of broccoli florets
1 medium potato
1 medium onion
¼ cup of flour
3 cups of vegetable or chicken broth
I cup of sharp cheese
1 medium can of evaporated milk
2 medium green onions
Salt and pepper
Spray the bottom of the pot with non-stick oil, preferably olive oil. Dice the potato and onion into small cubes. Place the broccoli, potato and onion into the pot then add the flour. Over a low to medium heat slightly brown these ingredients together. Once they have reached a golden brown add the broth. Bring to a boil while stirring gently. Reduce the heat and simmer. Next add the milk and cheese and continue stirring. Once well blended and heated well remove to cool. Top with thinly chopped green onions and a few sprinkles of bacon bits if you desire. This is delicious soup that can be served in a bread bowl as well.
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Low Calorie Healthy Broccoli Soup
When a recipe is labeled as low calorie typically our first thoughts are “Will it taste good?” For this recipe the answer is “Yes. It does!” Eating a low calorie dish such as healthy broccoli soup is a wonderful and delicious way to watch that waist line. It is an easy and convenient recipe to prepare. By doubling the recipe you can freeze some to warm up on another day to enjoy.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Calories: 90 per serving
Protein: 5 grams
2 teaspoons of virgin cold pressed olive oil
½ of a medium yellow onion, chopped very fine
1 stalk of celery, sliced very thin
I medium size potato cut into small cubes, either white or gold
5 cups of broccoli florets
1 16 oz can of vegetable or chicken broth, use low sodium if possible
1 ½ cup of nonfat milk
Using a Dutch oven or a soup pot, warm oil over medium heat. Add the celery and onions and sauté until they are slightly caramelized. Add the potato and 1/2 of the broccoli. Next add the broth and milk. Bring to a slow boil, reduce the heat, cover, and let simmer for 15-20 minutes allowing the vegetables to get tender. Pour ½ of the soup into a blender and puree until a smooth creamy texture is achieved. Pour the soup back into the pot and add the remaining florets. Cook for 10 minutes at a low boil. Let cool and serve.