|Yields:||Nutrition:||Prep Time:||Total Time:|
|5 servings||115 calories||15 min||30 min|
Helps with these side effects: Sore mouth, taste alterations, weight loss
This is a delicious way to eat healthful cruciferous vegetables and enjoy plenty of flavor in a low-fat, creamy soup. Use caution when pureeing a hot soup. Cool slightly before pureeing, and avoid filling the blender or food processor more than three-quarters full.
- 3 cups broccoli florets and peeled stems, coarsely chopped
- 1 1/2 cups reduced-sodium chicken broth, vegetable broth, or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 3 cups low-fat milk
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed
- Pinch cayenne pepper, optional
In a large saucepan over high heat, bring the broccoli and broth to a boil. Reduce heat, cover and simmer for 8 to 10 minutes, or until very tender. Cool slightly. Transfer to a blender or food processor, and purée. Set aside.
In the same saucepan over medium heat, add the oil and onion. Sauté the onion for 3 to 5 minutes, or until softened. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the milk, and cook until thickened, stirring constantly. Add the reserved broccoli purée, salt, pepper, paprika, celery seed, and cayenne pepper and stir well to combine. Makes 5 servings.