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This soup is a delicious and healthy substitute to other cream soups.

Lightened Broccoli and Potato Soup - 10 Cups

2½ tablespoons extra virgin olive oil 2 garlic cloves, chopped ½ medium onion, chopped 1¾ teaspoons sea or kosher salt, divided 1 teaspoon freshly ground black pepper 2 pounds broccoli, stems cut into ½-inch pieces, florets separated 1 pound potatoes, peeled and cut into ½-inch pieces 3 tablespoons sherry 4 cups vegetable stock, hot ¾ teaspoon lemon zest 3 tablespoons grated Parmesan


Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil. Reduce heat to a medium-low, and stir in the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer until vegetables are tender. Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending. Taste and adjust seasoning accordingly. Note: This soup is very thick, so add more stock if a thinner consistency is desired.


Servings: Makes about 10 cups

Nutritional information per serving

Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g • sat. fat 2g • chol. 5mg • sod. 680mg • calc. 71mg • fiber 4g

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