There is a chill and crispiness in the air now, the weather is changing and Halloween is right around the corner. Such weather calls for some soup and a nice grilled cheese sandwich to dunk it in. I know Broccoli is not a favourite for everyone, but it is a hit in my home. My son loves Broccoli, and I love soup of any kind and any vegetable. I made this low fat soup by using potato and milk. We were licking the bowls by the end of our meal.
Add body to low-fat soups by using potato and some low-fat or nonfat milk, then puree the soup in a blender. This low-fat broccoli soup makes a delicious and satisfying lunch/dinner.
You will need;
2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 stalk celery, finely chopped
1 medium Red Gold potato, peeled and cubed
4 cups fresh broccoli, including stems, chopped
2 cups low-sodium, fat-free vegetable broth--I used water, so needed to add salt
1 1/2 cups nonfat milk--I used 2% Milk
Heat oil on medium heat in a soup pot. Gently saute onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. If using water adjust salt to taste.
Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.
I served this spoup with cheese and a nice sandiwch. But you can feel free to serve it with anything or plain as is.
Sending this to cooking4allseasons Soups and Salad event
** The round up on these events.