Low-Fat Broccoli Soup
On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.
Ingredients
| 2 | cups |
water
|
|
| ¾ | cups |
celery
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
* |
| 1 ½ | pound |
broccoli florets
stalks separated |
|
| ½ | cup |
onions
chopped |
|
| 2 ½ | cups |
water
|
|
| 1 | tablespoon |
chicken bouillon, powdered
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| ½ | cup |
milk
evaporated skim |
Directions
Heat 2 cups water in a large pot till boiling.
Add vegetables, cover, and cook until tender (about 10 minutes).
Blend vegetables with part of the cooking water in a blender or food processor.
Heat olive oil in a small nonstick skillet. Add 2 tb. of the 2½ cup water and sprinkle in the flour.
Cook and stir until smooth. Add the remaining water and heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir broccoli mixture, instant bouillon, salt, pepper, and nutmeg. Heat just until boiling.
Blend until desired consistency.
Stir in the evaporated skim milk and heat through without boiling again.
Makes about 9 cups.
Serve with croutons if desired.
Per 2½ cups: 86 calories; 1 mg. cholesterol, 5 g. dietary fiber; 3 g fat; 371 mg. sodium.
Nutrition Facts
Serving Size 229g (8.1 oz)
Nazmin Sarker
Hi,
almost 4 years agoVery nice article and ingredients recipe tip. Thanks for sharing. Keep up the hard work