Broccoli Potato Soup
Makes about 6 1-cup servings
Broccoli is a nutritional powerhouse, and this creamy soup makes it appealing to children.
2 1/2
cups
Vegetable Broth, divided
1
onion, chopped
2
garlic cloves, minced
2
potatoes, chopped
4
cups
broccoli florets
1/2
teaspoon
ground cumin
1/2
teaspoon
salt
1/4
teaspoon
black pepper
1
tablespoon
tahini (sesame seed butter)
2
cups
fortified unsweetened soymilk, divided
Heat 1/2 cup of the broth in a large pot, then add onion and garlic and cook, stirring occasionally until soft, about 5 minutes.
Add diced potatoes and remaining 2 cups broth, then cover and simmer until potatoes are tender, about 15 minutes.
Add broccoli and simmer until tender, about 5 minutes. Stir in cumin, salt, pepper, and tahini.
Transfer small batches to a blender and purée until very smooth, adding some of the soymilk to each batch. Return to pot and warm over low heat until steamy.
Per 1-cup serving
- Calories: 151
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Calories from Fat: 18.5%
- Cholesterol: 0 mg
- Protein: 7.1 g
- Carbohydrates: 26.2 g
- Sugar: 4.7 g
- Fiber: 5.5 g
- Sodium: 372 mg
- Calcium: 165 mg
- Iron: 3.1 mg
- Vitamin C: 41.3 mg
- Beta Carotene: 732 mcg
- Vitamin E: 1.1 mg
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
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