Through some research on my part one of the things that I discovered, is that a lot of low fat cream of broccoli soup recipes have a potato in them. At first I wasn’t sure why, but I figured it made the soup a little richer and creamy. I decided to give it a try and see what I thought. Normally, I’d be pretty picky about my soup. I like my broccoli soup to be really cheesy and rich. This one was really delicious – and it’s so healthy! The avocado and potato really do add to the rich and creamy texture of the soup. It’s packed with broccoli and cauliflower, and just a little bit of cheese for flavor and richness. The result is a delicious soup that’s healthy and really easy to make. I think I’ll probably freeze a little for a quick meal later, but it’s so good, I’m not sure it’ll last that long!
- 2 lbs broccoli roughly chopped
- 1 onion chopped
- 1 small potato peeled and chopped
- 2 cloves garlic minced
- 2 cups cauliflower florets
- 4 cups vegetable broth
- 1 avocado
- 1/2 cup reduced fat cheddar cheese shredded
- Salt & Pepper to taste
In a large pot, combine the broccoli, onion, potato, garlic, cauliflower and vegetable broth.
Simmer for 10 - 15 minutes, or until the vegetables are tender.
Meanwhile, puree the avocado.
Once tender, puree the vegetables with an immersion blender or work in batches to puree in a regular blender.
Return the pureed vegetables and stock to the pan and stir in the avocado.
Stir in the cheddar cheese and season to taste with salt and pepper.
Entire recipe makes 4 servings
Serving size is about 1 1/2 cups
Each serving = 7 Smart Points/6 Points
PER SERVING: 227 calories; 7g fat; 1g saturated fat; 34g carbohydrates; 8g sugar; 12g protein; 11g fiber