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 cream of 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.
- 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.
Amount Per Serving
Total Fat: 1.06g
Total Carbs: 21.79g
Dietary Fiber: 3.23g
Old Weight Watchers Points 2