I love soup, and since I've been on WW for the past year, soup has become a mainstay of my diet. Not just the boring old vegetable soup which we all know, but cream soups. Yes, cream soups. I have perfected cream of carrot, cream of mushroom, and cream of cauliflower soup. I usually make one of those each week and eat it for lunch with a half sandwich. Delicious, satisfying and guilt free.
I decided to try cream of broccoli. There are only three ingredients in the recipe, and you wouldn't know there's no milk or cream. Here's the recipe I made, and can't wait to enjoy this week.
Cream of Broccoli Soup
Broccoli (I bought crowns, and cut them up, but you could buy a whole big piece and cut. Do not use frozen broccoli)
Chicken broth
Non fat sour cream
I'm sorry I can't be too specific about the amounts, but I think I used about 24 ounces of chicken broth, and about 6 large tablespoons on non fat sour cream. I must have used 1/2 pound of broccoli, or more.
Spray broccoli with olive oil spray, season with a bit of salt, and roast in the oven at 350 degrees for 30 minutes. Transfer to a large soup pot, add chicken broth, and cook until broccoli is tender. In at least 2 batches, transfer to a blender, a mix of the broccoli and chicken broth, and add several tablespoons of non fat sour cream. I use a Ninja, which pulverizes everything, and it comes out nice and smooth. Transfer to a large bowl, season with salt as need, and continue the process until all the soup is made.
Transfer to a large air tight container and refrigerate. It will keep for about a week. You'll be surprised how smooth and creamy it is, all for just 1 WW point! Enjoy
No comments:
Post a Comment