Our healthy and nutritious recipe for low-fat broccoli soup uses a Yukon Gold potato to add body to the texture. It's a gluten-free alternative to using flour as a thickener.
Ingreadient
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 1 stalk celery, chopped
- 1 medium Yukon Gold potato, peeled and cubed
- 4 cups broccoli, chopped
- 2 cups low-sodium, nonfat chicken broth, or vegetable broth
- 1 1/2 cups nonfat milk, or any plant milk
Direction
- Gather the ingredients.
- Heat oil on medium heat in a soup pot or Dutch oven.
- Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened.
- Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.
- Allow the soup to cool slightly. Transfer to a blender and blend until smooth in 2 or 3 batches.
- Return the blended soup to the pot and heat gently until ready to serve.
- Enjoy.
