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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (700g) Recipe makes 3 servings The following items or measurements are not included below: low-sodium chicken bouillon cubes |
||
| Calories 89 | ||
| Calories from Fat 4 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 47mg | 1% | |
| Potassium 597mg | 17% | |
| Total Carbohydrate 19.3g | 6% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 3.3g | ||
| Protein 4.3g | 8% | |
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Choose Your Vegetable, Low-fat soup
SERVES 3 -4
Ingredients
- 1/2 head broccoli (peeled stems are ok) or cauliflower
- 1 small potato, in cubes
- 1/2 cup diced onion
- 6 1/2 cups water (about 1 1/2 liter)
- 1 low-sodium chicken bouillon cube or vegetable bouillon cube
- salt and pepper
Directions
1
Add all to large pot and bring to a boil.2
Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.3
Puree with hand blender.4
Add salt and pepper to taste.5
Freezes well.
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- Course > Soups
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: WaterMelon
On May 3, 2005
A nice, simple recipe. I used broccoli. I sauteed the onions and some garlic with olive oil before adding other ingredients. Next time I will add some meat. Thanks for the recipe!
From: PaulaG
On Jul 27, 2004
DH and I really enjoyed this soup. I used a combination of broccoli and cauliflower. Also, I used the vegetable bouillon cube. It was nice and thick without high fat creams.
From: justcallmetoni
On Feb 2, 2005
As Roosie said this is a great basic soup recipe that is easily adaptable to meet the tastes of the diners. Found it tasty enough to make the center of a light, healthy meal paired with a salad and pita chips. I used cauliflower with a sweet potato which gave me a smooth and creamy soup with a beautiful orange hue. To brighten the flavors I added 1/2 tsp. ginger and a pinch of nutmeg. Next time, I'll try the broccoli and a white potato with some basil and garlic. Minx, you have another winner here. Thanks.
From: Roosie
On Oct 8, 2004
A nice basic recipe to use up those darn broccoli stems (I used two broccoli stems). I do very much like that it is nice and creamy without creams, as PaulaG said. I did find it a little bland, however and I think it could definitely use some spicing up or a little cheese grated in or something. It is a nice very simple soup as-is though. Thank you for posting! I may make this again, but will experiment with various flavor addtions. Thanks, FlemishMinx!
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