Broccoli Bud Soup
Submitted by angelwatcher3
Low-calorie broccoli soup blended smooth with carrots, celery, and herbs, studded with whole broccoli buds and elbow macaroni. Creamy comfort without the cream.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minCreamy broccoli soup without the cream? Absolutely, and you won’t miss it one bit.
Skim milk and chicken broth form the base, while carrots, celery, onion, and garlic build layers of flavor with marjoram, basil, and a whisper of nutmeg.
Most of the soup gets blended smooth, but you reserve some broccoli buds and stir them back in with cooked macaroni for texture in every spoonful.
It’s light, it’s filling, and it comes together in 40 minutes.
Kitchen Tips
- Reserve those broccoli buds before blending. They add visual appeal and a satisfying bite against the smooth base.
- Blend on low speed and in batches. Hot soup in an overfilled blender is a recipe for a kitchen disaster, not dinner.
- A dollop of low-fat yogurt on top adds a tangy richness that makes this taste far more indulgent than it is.
- The elbow macaroni soaks up broth as the soup sits, so add a splash of milk or broth when reheating leftovers.
Ingredients
Directions
Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan.
Bring to boil, reduce heat, cover, simmer for 10 minutes.
Add the milk and broccoli.
Return to boil, reduce heat, cover and simmer for 5 to 7 minutes or until broccoli is tender.
Add macaroni and nutmeg and heat through.
Remove some broccoli buds from the soup and set aside.
Place remaining soup in a blender and process on low speed, until the soup is smooth.
Return soup to pot with reserved broccoli buds and heat through.
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