Cream Of Broccoli Soup
A thick soup made with fresh broccoli, cauliflower and chicken broth. Very low in fat and high in fiber. This soup requires a stick blender or food processor to smooth the soup after cooking. Use a 2-quart soup pot for cooking.
Ingredients:
| Cauliflower: 4oz chopped (1/4 small head) | Broccoli: 8oz florets (1 large bunch) |
| Yellow Onion: 4oz (1 small) | Celery: 2 stalks (4oz) |
| Garlic: 1 tsp (1 med. clove) | Ground Marjoram: 1/4 tsp |
| Thyme: 1 tsp | Parsley: 1 Tbsp dried or 1/4 C fresh |
| Peanut Oil: 2 tsp | 3 Cups Chicken Broth (~1 box) |
| Salt & Fresh Ground Pepper to taste | Optional: 1Tbsp fat-free sour cream |
Preparation:
- Separately chop onion & celery, and parsley. Mince the garlic.
- Chop the cauliflower into small pieces. Some of the stalk can be chopped and used.
- Chop broccoli, discarding the tougher parts of the stem.
- Heat 1 tsp olive oil in the soup pot, add the onion and garlic. Saute lightly.
- Add the parsley, garlic & marjoram; continue to saute until the onion begins to brown.
- Stir in the celery and cook another 2 minutes. Stir in the cauliflower and broccoli. Continue to cook for another 2 minutes.
- Add the broth, bring to a boil then cover and simmer for ~10-15 minutes, until vegetables are tender.
- When the soup is done, blend it until creamy using the stick blender or a food processor.
- Add salt and fresh ground pepper to taste. Stir in the sour cream (optional). Serve.
