Everyone is looking for ways to make cream soups “healthy” and this recipe may have just done so. There is no milk or cream in this version of the old favorite, rather the potatoes blended with the broccoli create the creamy texture that everyone craves.
1 tablespoon olive oil
1 garlic clove, chopped
1 small leek, white and light green parts only, thinly sliced
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 pound broccoli, stems cut into ½-inch pieces, florets separated – tougher/bottom stalks peeled
½ pound red potatoes, peeled and cut into ½-inch pieces
3 cups chicken or vegetable broth, reduced sodium
Nutritional information per serving (1 cup):
Calories 76 (4% from fat) • carb. 17g • pro. 4g • fat 0g
• sat. fat 0g• chol. 0mg • sod. 795mg
• calc. 54mg • fiber 4g
1. Heat the olive oil in a 6-quart saucepan over low heat. Add the garlic and leek, with ½ teaspoon of the salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and remaining salt; sauté 2 to 3 minutes. Add the stock and bring to a boil. Reduce heat to a medium-low, and stir in the florets. Simmer until vegetables are tender.
2. Once tender, separate the solids from liquids. Put about half the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and switch to High to blend thoroughly. Transfer soup into a clean pot. Repeat with remaining ingredients.
3. Taste and adjust seasoning as desired.