Soups
Lightened Broccoli and Potato Soup
Makes about 4 cups
Lightened Broccoli and Potato Soup
Makes about 4 cups
Everyone is looking for ways to make cream soups “healthy” and this recipe may have just done so. There is no milk or cream in this version of the old favorite, rather the potatoes blended with the broccoli create the creamy texture that everyone craves.
Nutritional information per serving (1 cup):Calories 76 (4% from fat)
carb. 17g
pro. 4g
fat 0g
sat. fat 0g
chol. 0mg
sod. 795mg
calc. 54mg
fiber 4g
carb. 17g
pro. 4g
fat 0g
sat. fat 0g
chol. 0mg
sod. 795mg
calc. 54mg
fiber 4g
Ingrédients
- 1tablespoon olive oil
- 1garlic clove, chopped
- 1 small leek, white and light green parts only, thinly sliced
- 1teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1pound broccoli, stems cut into ½-inch pieces, florets separated – tougher/bottom stalks peeled
- ½ pound red potatoes, peeled and cut into ½-inch pieces
- 3 cups chicken or vegetable broth, reduced sodium
Preparation
- 1.Heat the olive oil in a 6-quart saucepan over low heat. Add the garlic and leek, with ½ teaspoon of the salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and remaining salt;sauté 2 to 3 minutes. Add the stock and bring to a boil. Reduce heat to a medium-low, and stir inthe florets. Simmer until vegetables are tender.
- 2.Once tender, separate the solids from liquids. Put about half the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and switch to High to blend thoroughly. Transfersoup into a clean pot. Repeat with remaining ingredients.
- 3. Taste and adjust seasoning as desired.
