SUSTAIN
Health Care by Food
Broccoli Potato Soup
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1 1/2 cups | 190 | 11g | 2g | 280mg | 29g | 4g | <1g |
This soup is full of vitamins, minerals, and antioxidants. Potatoes are a great source of vitamin C, potassium, and resistant starch, which can help improve blood sugar control and feed the good bacteria in your gut. Low-fat milk and cheddar cheese provide protein and healthy dose of calcium, which can support your bone health. Broccoli is rich in inflammation-fighting antioxidants. Not only does this soup pack a healthy punch, but it's delicious, too!
Ingredients
4 cups reduced-sodium broth (vegetable or chicken)
1¼ pounds white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
1 small carrot, peeled and chopped
2 cups broccoli florets, 1 cup chopped into bite-size pieces, 1 cup chopped very small
2 cups low-fat milk
½ teaspoon Italian seasoning
1 cup sharp cheddar cheese, shredded
Preparation
Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce.
In a large sauce pan, bring broth to a boil over medium high heat.
While broth is heating, chop vegetables. Add potatoes, celery, onion, carrot, and 1 cup bite-size broccoli florets to broth.
Bring soup to a boil, reduce heat, cover pan, and simmer for 20 minutes. Remove from heat.
Cool soup slightly; in small batches, transfer soup to a blender and blend until smooth. Transfer blended soup to a bowl. Repeat process until all soup is smooth.
Transfer soup back to saucepan and stir in milk, Italian seasoning, 1 cup finely chopped broccoli, and cheese and cook on medium heat for 10-15 minutes more, stirring occasionally.