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SOUPS
Hearty Broccoli and Potato Soup
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Hearty
Broccoli- Potato Soup |
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A delicious low
fat soup...
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1
Tbs |
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olive oil |
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1
cup |
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finely chopped yellow onion |
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3
cloves |
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garlic, minced |
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4
medium |
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sized red potatoes, cut into ½-inch
cubes but not peeled |
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2
Tbs |
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flour |
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¼
tsp |
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salt |
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¼
tsp |
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freshly ground black pepper |
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Two
14.25oz. |
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cans
nonfat, low-sodium chicken or vegetable
broth |
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12
ounce |
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can
evaporated skim milk |
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1¼
lbs |
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broccoli, trimmed, divided into small
florets, stems peeled and cut into
½-inch chunks (you should end up with
about 4 cups) |
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1
Tbs |
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minced fresh Italian flat-leaf parsley |
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1
Tbs |
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chopped fresh basil |
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1 |
Heat olive
oil in very large heavy saucepan over moderately
high heat until ripples appear on pan bottom,
about 1½ minutes. Add onion and garlic and cook,
stirring occasionally, until soft, about 5
minutes. |
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2 |
Add
potatoes, flour, salt, and pepper, stirring well
to mix. Slowly add chicken broth and evaporated
milk, stirring all the while. Bring quickly to a
boil, again stirring. |
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3 |
Reduce heat
to low, cover, and simmer until potatoes are
tender, about 20 minutes. |
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4 |
Add
broccoli, parsley, and basil and simmer
uncovered, stirring now and then, until broccoli
is crisp-tender, about 10 minutes. |
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5 |
Ladle into
soup bowls and serve. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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176.03 |
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Calories From Fat (14%) |
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25.36 |
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% Daily Value |
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Total Fat
2.91g |
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4% |
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Saturated Fat 0.43g |
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2% |
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Cholesterol
2.55mg |
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1% |
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Sodium
740.28mg |
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31% |
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Potassium
901.58mg |
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26% |
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Carbohydrates
29.82g |
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10% |
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Dietary Fiber 1.84g |
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7% |
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Sugar 8.61g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
27.99g |
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Protein
9.28g |
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19% |
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WW
POINTS: 3
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Recipe Source |
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GMA's Cutting the Calories Cookbook |
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