Lowfat Cream of Broccoli Soup
I buy in bulk. Seems silly when you think that our children have moved on, and it’s just my husband an myself, but bulk is so much cheaper. I figure that even if I have to throw some foods into the compost bin, I’m still saving money and creating a good garden for next year.
This recipe for broccoli soup was a great way to use up what was left of a large bag of broccoli florets. I used sweet potato to create that creamy taste, but still keep the calories and fat low. Fresh thyme and lemon juice really brighten the taste of this soup.
Happy cooking!
Ingredients
4 cups broccoli florets, steamed until tender
2 medium sweet potatoes, cubed and steamed until tender
2 cloves garlic, minced
1 medium onion chopped
2 cups lowfat milk
2 cans chicken broth
2 tbs fresh lemon juice
2 sprigs thyme
- Steam broccoli and sweet potato until tender.
- While broccoli and sweet potatoes steam, cook onion, garlic and thyme sprigs in stock pot with one can of chicken broth for 10 minutes over medium heat until tender.
- Remove sprigs of thyme and combine broccoli, sweet potatoes, and onion. Add remaining can of chicken broth and bring to boil.
- Remove from heat and add milk. Puree in blender, or with immersion blender.
- Salt and pepper to taste.
Servings: 6
Amount Per Serving
Calories: 119
Total Fat: 1.06g
Cholesterol: 3mg
Sodium: 246mg
Total Carbs: 21.79g
Dietary Fiber: 3.23g
Sugars: 1.32g
Protein: 6.22g
Weight Watchers Points 2
