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Low-Fat Broccoli Soup

 
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On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.

Yield

9

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 cups water
¾ cups celery
chopped
1 tablespoon olive oil
2 tablespoons all-purpose flour
¾ teaspoons salt
teaspoon nutmeg
*
1 ½ pound broccoli florets
stalks separated
½ cup onions
chopped
2 ½ cups water
1 tablespoon chicken bouillon, powdered
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.

 

* not incl. in nutrient facts

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Comments

Nazmin Sarker
Hungary
 about 1 year ago

Hi,
Very nice article and ingredients recipe tip. Thanks for sharing. Keep up the hard work

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 5234% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 317mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 47% Vitamin C 119%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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