dish
Broccoli Soup with Lemon Cream

6
Serves
90
Calories
13
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
juice of 1/2 lemon
3 tablespoons non-fat sour cream

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. Blend the lemon juice and sour cream together and set aside.

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

7. Serve the soup in bowls with a dollop of lemon sour cream.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
90
Protein
6 g
Total Carbohydrate
14 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
5 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
23 %
Percent Calories from Carbohydrate
56 %
Percent Calories from Fat
22 %
Vitamin A
1202 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
78 mg
Vitamin D
0 IU
Folate
55 mcg
Vitamin E
2 IU
Vitamin K
150 mcg
Pantothenic Acid
0 mg
Calcium
75 mg
Iron
1 mg
Phosphorus
51 mg
Potassium
452 mg
Sodium
209 mg
Zinc
0 mg