Broccoli Soup with Lemon Cream - 14g Carbs, 4g Fiber
Recipe Brought to you by FoodFit via www.lifescript.com
This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes
1/2 Tbsp olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
Salt to taste
Freshly ground black pepper
1 bay leaf
1/4 tsp dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
Juice of 1/2 lemon
3 Tbsp non-fat sour cream
1. Heat the olive oil in a saucepan over low-medium heat. Add the
celery and onion, season lightly with salt and pepper, and cook
for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay
leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely
tender, about 15 minutes.
4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.
5. Blend the lemon juice and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and
adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of lemon sour cream.
Serving size: about 1 1/2 cups
Nutrition Facts:
90 Calories, 2g Total Fat, 1g Saturated Fat, 6g Protein,
14g Total Carbs, 4g Dietary Fiber, 209mg Sodium,
22% Calories from Fat 22%, 23% Calories from Protein 23%,
56% Calories from Carbs