"cream" of broccoli soup
This hearty, delicious soup is perfect for cold winter evenings or as a filling snack!
12-oz fresh or frozen broccoli, chopped
1 large russet potato, cut into ½ in. cubes (or 4-5 small red potatoes), skin on
1 medium onion, chopped
olive oil (approx. 6 Tbl.)
2 ½ c. low-sodium organic chicken or vegetable broth
6 medium garlic cloves, minced
5-oz (one single serving container) nonfat greek-style yogurt (I prefer “Fage” brand)
2 Tbl. Dijon mustard
freshly ground black pepper (to taste)
In a large saucepan or dutch oven, heat 4-6 Tbl. olive oil over medium heat. Add broccoli and onion, cook until tender. Add garlic and 1 c. broth, cook for 2-3 min. Stir in potato cubes and cover with remaining broth (1 ½ c.), and cook until potatoes are tender. Remove from heat and blend with an immersion blender until smooth (or divide in sections and put in a standard blender, then return to pan). Stir in yogurt, mustard, and add black pepper to taste. Serves 6.
Nutrition info per 1 cup serving: 178 calories, 14g fat (2g saturated, 0g trans, 1.5g monounsaturated, 10g polyunsaturated), 5.2g protein, 12g carbs (2.3g sugar, 6.7g fiber), 0mg cholesterol, 128mg sodium.
From the healthy kitchens of Gina Caywood and Emily Duval Ledger.