How To Make Low Fat Full Flavor Cream of Broccoli Soup
Low on fat but big on flavor, this cream of broccoli soup combines low-sodium chicken broth and fat-free evaporated milk for a rich and creamy bowl.
Serves:
Ingredients
- 1tbspbutter
- 4leeks,chopped
- ÂĽtspsalt
- ½tspfresh ground black pepper
- ÂĽtspground coriander
- 2heads fresh broccoli,chopped
- 32ozlow-sodium chicken broth,(1 carton)
- 12fl ozfat-free evaporated milk,(1 can)
Instructions
-
Melt butter in a large pot, and cook the leeks over medium heat for about 5 minutes until soft and translucent. Stir in salt, pepper, and coriander.
-
Reserve about ÂĽ cup of small broccoli florets, and cook the rest of the broccoli with the leeks for about 5 more minutes until the broccoli is bright green.
-
Pour in the chicken stock, bring the soup to a boil, cover, then simmer for 10 to 15 minutes until the broccoli is very tender.
-
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
-
Puree in batches until smooth and pour into a clean pot. Alternately, use a stick blender and puree the soup right in the cooking pot.
-
Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
-
Simmer for 5 to 7 minutes until the broccoli florets are tender. Remove from heat, and mix in the condensed milk.
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Serve warm and enjoy.
Nutrition
- Calories:Â 347.27kcal
- Fat:Â 12.81g
- Saturated Fat:Â 6.73g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 3.63g
- Polyunsaturated Fat:Â 0.89g
- Carbohydrates:Â 45.28g
- Fiber:Â 9.64g
- Sugar:Â 18.43g
- Protein:Â 20.96g
- Cholesterol:Â 35.04mg
- Sodium:Â 432.17mg
- Calcium:Â 454.45mg
- Potassium:Â 1609.34mg
- Iron:Â 4.80mg
- Vitamin A: 253.91µg
- Vitamin C:Â 283.67mg
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