No-Cream Creamy Broccoli Soup
No-Cream Creamy Broccoli Soup
All the comfort and deliciousness without the calories and fat.
Equipment
- 1 Pot or Dutch Oven
- 1 Blender or immersion blender
Ingredients
- 1 tsp olive oil
- 1 medium onion diced
- 2 carrots (orange or white) diced
- 2 stalks celery diced
- 4 cups broccoli florets
- 2 large Yukon gold potatoes washed and cubed. Skin on
- 1 15 oz. can white beans
- 1 tsp Rosemary
- 1 tsp Thyme
- 6 cups water or vegetable broth
- Salt and pepper to taste
Instructions
- Heat oil on medium high heat.
- Add onions, carrots, and celery. Saute for three minutes
- Add potatoes and seasonings. Saute for another two minutes.
- Add liquid.
- Bring to a soft boil for five minutes.
- Lower heat to medium and add broccoli, beans and seasonings
- Let simmer for 20 minutes or until broccoli and potatoes are tender.
- In a blender or with an immersion blender, puree. Option to leave a little chunky.
Notes
The potatoes and the beans make the creaminess. Potatoes are high in vitamins and minerals: Vitamin C, Potassium, Vitamin B6, Fiber, Iron, Zinc, Calcium, Magnesium, Folate, and Antioxidants. They have protein, and are an amazing source of healthy carbohydrates. The beans provide a lot of protein: 1 cup of beans has 15 grams of protein.
White carrots don’t change the color of the soup when blended. Same nutritional value. Just an option.
