Skinny Cream of Broccoli Soup

from ButterYum

Serves 4

recipe adapted from Simple Success

Ingredients

• • 1 tablespoon olive oil

  • 10 cups small broccoli florets (about 1 1/4 pounds)

  • 1 onion, diced

  • 5 cloves garlic, minced

  • 3 tablespoons flour

  • 1 1/2 cups chicken stock (try my homemade recipe)

• 2 cups skim milk

• salt and pepper to taste

• Garnish: shredded cheddar, croutons, oven roasted broccoli spears

Directions

• 1. In a 6-quart stockpot over medium heat, saute broccoli and onions in olive oil for 10 minutes, stirring frequently until they begin to soften and caramelize.

1. Add garlic and saute for about 3 minutes more; stirring constantly.

2. Add flour and stir until vegetables are coated.

3. Add chicken stock and milk and bring to a boil; reduce heat and simmer for 10 minutes.

4. Cool for 5 minutes before pureeing. Garnish if desired. Serves 4. Adapted from Simple Success.

Nutritional Stats Per Serving

• (1 cup of soup plus 1 slice of 100 calorie whole grain bread)

• 260 calories

• 8g fat

• 3g saturated fat

• 15g protein

• 38g carbohydrates

• 11g fiber

• 10g sugar

• 430mg sodium