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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.