Recipe courtesy of Robert H Doherty
Rosalynn Carter's Cream of Broccoli Soup-with No Cream
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 121
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 786
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon vegetable oil
1 bay leaf
1 pound green broccoli, chopped
1 small potato, chopped
2 1/2 cups light vegetable stock
Salt and pepper, to taste
1/2 lemon, juiced
Low-fat plain yogurt
Directions
- Saute onion and garlic in the oil until soft, 3 to 4 minutes.
- Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
- Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.