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Yield: Serves 4. Per Serving: 1 cup.
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Broccoli-Potato Soup
| Nutrition Information | |
| Calories: | 95 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 140mg |
| Carbohydrates: | 15g |
| Dietary Fiber: | 4.5g |
| Sugars: | 2.8g |
| Protein: | 7g |
| Vitamin A: | 1753iu (35%) |
| Vitamin C: | 116mg (193%) |
| Calcium: | 72mg (7%) |
| Iron: | 1.5mg (8%) |
Ingredients
- 1 lb broccoli, chopped
- 2 small baking potatoes, peeled and cut into ½ inch cubes
- 1 medium onion, peeled and chopped
- 1 ½ cups chicken broth
- 2 cups water
- ½ tsp nutmeg
- ¼ tsp freshly ground black pepper
- 4 Tbsp freshly grated Parmesan cheese
Instructions
- Place all the ingredients except cheese in a 3-qt saucepan
- Bring to a boil over medium heat, then lower heat to a simmer
- Cover the pot and simmer the soup until the vegetables are tender, about 25-30 minutes
- Allow the soup to cool slightly, then puree in a blender or food processor in batches. Take care because the soup will still be hot
- Return the puree to the saucepan, set it over medium heat and bring the soup back to a boil. Serve hot with a Tbsp of Parmesan cheese on top of each serving
Recipe edited by Terry Grieco Kenny for DietsInReview.com
Total Preparation & Cooking Time: 50 min. (5 Prep, 45 Cook)
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(Page 1 of 1, 1 total comments)
-inezreyes
needed something else just not sure what.
posted Jan 13th, 2011 11:52 pm