Broccoli is good for us, but cream of broccoli soup is a different story. This slimmed-down soup recipe uses a surprising ingredient to replace the heavy cream and cut the saturated fat and calories
RECIPE
Cream of Broccoli Soup
Makes 6 Servings
Ingredients:
1 tablespoon extra virgin olive oil
3 green onions, trim 1 inch off ends and then cut into thin rounds (about ¾ cup)
1 clove garlic, minced
One 16-ounce bag frozen broccoli florets
One 15-ounce can cannellini beans, drained and rinsed
One 32-ounce carton all-natural vegetable broth (4 cups)
1 cup frozen petite peas, thawed
2 tablespoons fresh mint
2 tablespoons fresh tarragon
Optional Toppings: Croutons, shredded low-fat cheese, plain Greek yogurt, additional chopped herbs and green onion
Directions:
1. Heat the oil in a saucepan over medium-low heat. Add the onion and cook, stirring frequently until golden, 4 to 5 minutes. Add the garlic and cook, stirring constantly, until golden and fragrant, 30 to 60 seconds.
2. Add the broccoli, beans, and broth; cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, 10 minutes.
3. Add the peas and herbs, and use an immersion blender to puree the soup. If you don’t have an immersion blender, let cool slightly, transfer to a blender, and puree in batches until very smooth. Re-heat the soup until warmed through.
4. Season with salt and pepper to taste, and serve in individual bowls with optional toppings.
Nutrition Information per Serving (1 generous cup): 150 calories, 2.5g fat, 0g saturated fat, 22g carbohydrate, 470mg sodium, 9g fiber, 7g protein