Broccoli Soup

Serves 6

Serving size: 1 cup



2 teaspoons olive oil

½ medium onion, chopped

1 stalk celery, chopped

1 medium Yukon potato, peeled and cubed

4 cups fresh broccoli, chopped

2 cups low sodium chicken or vegetable broth

1 ½ cups nonfat milk



  1. Heat olive oil on medium heat in a soup pot.  Gently sauté onion and celery for 3-4 minutes, until onion looks clear and soft.
  2. Add potato, chopped broccoli, broth, and milk.  Bring to boil then reduce heat, cover, and simmer for 20 minutes, until vegetables are tender.
  3. Allow soup to cool slightly then transfer to a blender in batches.  Blend until smooth.  Return blended soup to pot and heat gently until hot enough to serve.

Adapted from


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
87 5 14 5 2.6 2 95 153 1 0.6 52

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.