Healthy recipes: Low-fat cream of broccoli soup

  • Published
  • By Kayla Scherf
  • Health and Wellness Center dietician
MOODY AIR FORCE BASE, Ga. --  The Health and Wellness Center dietician provides a series of seasonal recipes for each month. November's recipes are based on broccoli.

Ingredients:
1 tablespoon butter
4 leeks, chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
2 heads fresh broccoli, chopped
1 (32-ounce) carton low-sodium chicken broth
1 (12 fluid ounces) can fat-free evaporated milk

How to make it:
1. Melt butter in large pot and cook leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper and coriander. Reserve about 1/4 cup of small broccoli florets and cook the rest of the broccoli with leeks until the broccoli is bright green, about 5 minutes. Pour in the chicken stock, bring soup to a boil, cover and simmer for 10 to 15 minutes.
2. Pour soup into blender, filling it halfway. Pulse soup a couple of times and then puree. Repeat until all the soup has been pureed.
3. Return soup to pot, stir in reserved broccoli and bring to a boil over medium-low heat, stirring often. Simmer until broccoli is tender, about 5 to 7 minutes. Remove from heat and stir in milk. Serve hot and add cheese to top if desired.

Preparation time: 15 minutes
Total time: 45 minutes
Makes 4 servings