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Ingredients
- 4 c. broccoli minced (1 bunch)
- 1 med potato peeled & minced
- 1 c. celery minced
- 3 c. fat-free chicken broth
- 1 x bay leaf
- 1/2 tsp salt
- 1/4 c. evaporated skim lowfat milk
- 1/2 tsp thyme crushed
- 1/8 tsp white pepper
- 1/8 tsp nutmeg
Directions
- In a large saucepan, combine broccoli, potato, celery, chicken broth, bay leaf, and salt (original recipe called for water and chicken bouillon cube). Cover and bring to a boil Reduce heat and simmer for 30 min.
- Remove bay leaf; transfer mix to blender or possibly food processor fitted with a metal blade. Add in nutmeg, white pepper and thyme; process till smooth.
- To served chilled or possibly to store for later use, pour into bowl and chill. To serve warm, return to saucepan; heat to simmering point.
- Ladle into soup bowls. Sprinkle lightly with paprika.
- Makes 4 (1 c.) servings.
- This soup is also good chunky. If you prefer it chunky, just chop the vegetables a little finer than you need to when you're planning to puree them for a smoother soup. For a pale cream-coloured soup, use cauliflower instead of broccoli. I include 1/2 c. of evaporated skim lowfat milk and 1/2 tsp. thyme that the original recipe did not call for the original called for 3 c. water and 1 chicken bouillon cube/packet.
- Each serving of 1cup for original is 1 Fruit & Vegetable choice, 52 calories, 10g
- Here is a soup which we tried last year and liked and will make tomorrow for supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 92 | |
| Calories from Fat 16 | 17% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 627mg | 26% |
| Potassium 599mg | 17% |
| Total Carbs 14.49g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.25g | 2% |
| Protein 5.47g | 9% |
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