dish
Broccoli Soup with Cheddar Cheese

6
Serves
104
Calories
12
Nutrients
11
Vitamins

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion , chopped
1 small russet potato
1/4 teaspoon dried oregano
about 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
6 tablespoons shredded sharp cheddar cheese

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup piping hot in bowls, sprinkled with a tablespoon of cheddar cheese.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
104
Protein
7 g
Total Carbohydrate
13 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
4 g
Total Fat
3 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
7 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
26 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
28 %
Vitamin A
136 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
76 mg
Vitamin D
0 IU
Folate
55 mcg
Vitamin E
2 IU
Vitamin K
150 mcg
Pantothenic Acid
0 mg
Calcium
126 mg
Iron
1 mg
Phosphorus
88 mg
Potassium
453 mg
Sodium
249 mg
Zinc
0 mg