Monday, January 17, 2011

Broccoli Soup

One of my favorite things to make is soup, especially when there's a chill in the air. This recipe for creamy broccoli soup couldn't be easier! Its creaminess comes not from cream or half-and-half, but from rolled oats. With only 150 calories, 8 grams of fat, and 6 grams of fiber per serving, it's a healthy and tasty alternative to cream of broccoli soup.


Broccoli Soup

Directions:
1) In a stock pot or Dutch oven, heat 1 tablespoon olive oil over medium-low heat. Add 1 medium onion, halved and sliced thinly, and 1/2 teaspoon coarse salt. Cook until softened, 5 to 7 minutes. Add 1/8 teaspoon ground nutmeg and cook until fragrant, 30 seconds.

2) Stir in 4 cups vegetable broth (or reduced-sodium chicken broth), 1-1/2 cups water, 1/3 cup rolled oats, and 1-1/2 pounds of broccoli, florets separated and stems/stalks peeled and cut into 1/2 inch rounds. Bring to a boil; reduce heat and simmer until broccoli is tender, 5 to 10 minutes. 

3) Using a hand blender, purée soup in pot (if using a blender, purée soup in batches and fill blender only halfway; return soup to pot). Season with salt and pepper to taste. Serves four. Total time: 30 minutes.
Adapted from Everyday Food.


5 comments:

  1. Hello! I just saw your comment on A Country Farmhouse and thought I'd follow you over to your bungalow. We, too, live in a bungalow. It was built in 1921 and we love it! Your soup looks delicious! I recently purchased an immersion blender and don't know how I managed without one for so long!

    Best,
    Bonnie

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  2. Oh this looks so good. It is still really cool here so this would be a great way to warm up.

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  3. Looks yummy. I'm going to try it this weekend!

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  4. Immersion blenders are great! Saves clean up.

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  5. Hi, I am Joe's dad and enjoy your blog. The cupcakes looked scrumptious and Joe said theybwere. Two soups look really great, tomato and broccoli. I'll tell Linda about using oats as a thickener. Liked the report about Phoebe on the outing.
    Tom W

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