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Broccoli Soup Recipe

“This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day.” Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. Lorraine Ellingson - Strathmore, Alberta

This recipe is:

Healthy

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5 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 cups water
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3 medium carrots, thinly sliced
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 bunch broccoli (about 1-1/2 pounds)
5 tablespoons reduced-fat sour cream

Directions

In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream. Yield: 5 servings.

Nutrition Facts: 1 cup equals 123 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Broccoli Soup published in Healthy Cooking December/January 2009, p25