Description
Packed with vitamins, this spiced cream of broccoli soup is also low in fat and calories.
Ingredients
Units
Scale
- 2 cups broccoli, finely chopped
- 2 cups chicken broth or vegetable broth
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup milk or dairy free alternative such as oat milk
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 4 basil leaves, optional
Instructions
- Cook the onions: In a pot over medium heat, add olive oil and onions. Cook for 5 minutes or until onions are translucent.
- Cook the broccoli: Add the broccoli and cayenne pepper and cook for 3 minutes.
- Simmer the soup: Add the stock and a little water so there is enough liquid to cover the vegetables. Bring to a boil, cover and simmer on low for 30 minutes.
- Blend it: Transfer the soup to a blender and blend until smooth.
- Add milk: Return the soup to the pot and stir in the milk.
- Season and serve: Season with salt and pepper and top with basil. Serve.
Notes
Keep this broccoli soup in a storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7.6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 16.4g
- Fiber: 3.8g
- Protein: 7.6g
- Cholesterol: 5.6mg
