Categories: Recipes
      Date: Jun 19, 2015
     Title: 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