Creamy Broccoli soup

Friday, October 31st, 2014 | Filed under: Recipes
broccoli soup

These creamy soups might not seem like they are good for you, but they get their creaminess from light ingredients, such as yogurt , goat cheese, and soy milk . Your palate will never know the difference, but your waistline will.

Ingredients

1  head of broccoli
1 tablespoon sunflower oil
3  large leeks, white part only, chopped
2  sprigs fresh thyme, leaves only
1  sprig rosemary, leaves only
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
2 cups vegetable or chicken broth
2 cups soy milk
1 cup cooked navy beans
1/2 teaspoon salt

   Directions

1. Remove the stalk of the broccoli. Peel the stalk, and cut into 1″ pieces. Cut the broccoli tops into florets, and set aside. Warm the sunflower oil in a large stockpot over medium heat. Add the broccoli stalks, leeks, thyme, rosemary, paprika, cayenne, and pepper. Cook 8 to 10 minutes, until the leeks soften and the spices become fragrant.
2. Add the broth and bring to a boil. Cover, and cook 10 minutes, until the broccoli stalks are fork tender. Add the reserved broccoli florets, and cover, cooking 10 minutes more, until they are soft but still bright green. Add the soy milk, beans, and salt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.

Nutritional Facts per  serving
CALORIES 287.1 CAL

FAT 7.5 G

SATURATED FAT 1 G

CARBOHYDRATES 44.1 G

TOTAL SUGARS 11.3 G

DIETARY FIBER 11.3 G

PROTEIN 15.9 G

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