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Nutrition Facts
Serving Size 1 (285g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock
Calories 123
Calories from Fat 26		(21%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 201mg		8%
Potassium 631mg		18%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 5.5g	22%
	Sugars 3.9g
Protein 9.8g		19%
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99 Calorie Broccoli Soup

Recipe #195990 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: A la Carte
Nov 17, 2006

This is from Dr. Weil. It makes a nice change from a heavy creamy broccoli soup, and for 99 calories per serving, you can easily have 2 bowls! Takes just a few minutes to make too.

SERVES 2 (change servings and units)

Ingredients

1 cup vegetable stock or chicken stock
3 cups chopped broccoli (about 1/2 large bunch)
1 garlic clove, minced
2 teaspoons grated fresh gingerroot
1 cup soymilk or skim milk
1 teaspoon low sodium soy sauce
1/4 cup finely chopped red onion

Directions

1
In a large saucepan, bring the vegetable broth to a boil.
2
Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.
3
After the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. Return it to the sauce pan.
4
Add the soy milk or skim milk and soy sauce. Warm over low heat.
5
Serve sprinkled with chopped red onion.
6
For Vegetarian/Vegan use Vegetable broth.
7
For Vegan use soy milk.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Broccoli
Preparation > Time to Make > < 30 mins
Preparation > Simple
Preparation > Number of Servings > For 1 or 2
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: free-free

On May 13, 2008

A great easy soup...I really did not measure the broccoli but know I had more than 3 cups so I added more garlic and ginger also along with mixed dried peppers and extra soy sauce...I kept the soy milk to 1 cup and used thick homemade spicy veggie stock (any good soup starts off from good stock :wink: )...to make the soup a bit more "creamy" I added some corn starch in at the last heating stage...also left a "bit of the broc" chunky to give each bowl a bite of "meatiness "...YUMMY

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From: CootsHabibty

On Apr 26, 2008

I doubled the recipe and it was good. I agree with ladypit that it is a bit thin, I'm thinking I'll add a small potato next time to add a little body to the soup. I sprinkled a few red pepper flakes in my bowl too - but I happen to like things a little spicy.

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