Cream of Broccoli Soup

By Tonya_Speed

NUTRITION per serving: 89 Calories; 3g Fat; 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 266mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 2

Ingredients

• 2 cups chopped broccoli florets and stems
• 2 cups low sodium vegetable broth
• 2 cups skim milk
• 1 tablespoon unsalted butter
• 1 cup diced onion
• 1 cup diced potato
• 1 dash of freshly ground black pepper, to taste
• 1 tablespoon pumpkin seeds

Details

Servings 6

Preparation

Step 1

Steam broccoli until tender-crisp. In a medium saucepan, heat broth and milk over medium-low heat until slightly warmed. In a large saucepan, melt the butter over medium-high heat; add onion and sauté until translucent. Add potato and 1/2 cup of broth/milk mixture; simmer for 5 to 10 minutes; add remaining broth/milk mixture and broccoli; simmer until heated through. Transfer soup to a blender (or use a hand-held mixer); blend until creamy. Return soup to saucepan and season to taste with freshly ground black pepper. Top with pumpkin seeds and serve.

GLUTEN FREE: Make sure broth is gluten free.