Now that I’m back to work after my holiday, and getting back into my routine, I wanted to start the new year off on the right foot with a delicious, healthy and satisfying soup to pack for my lunches. I love making homemade soups and taking them to the office, along with a small salad and some whole wheat bread. Only 40 minutes of work on a Sunday evening makes for a week’s worth of healthy lunches.
This broccoli soup is packed with healthy veggies, and has the same smooth taste of creamier broccoli soups, but without all the unwanted calories. The fact that it is so easy to make only makes it better!
What you’ll need:
2 tsp Olive Oil
1 medium Onion, finely chopped
2 stalks of Celery, finely chopped
6 cups of fresh Broccoli, washed and cut into pieces
1 large Potato, peeled and cubed
2 cups of Skim Milk
1 litre of Vegetable Broth
Heat oil on medium heat in a Dutch oven or large pot. Saute onion and celery for 3 minutes until softened.
Pour in container of broth to pot. Bring to a boil, then reduce heat, cover and simmer for 25-30 minutes until vegetables are tender when pricked with a fork.
Puree soup in batches in a food processor or blender until smooth. Return soup to pot and keep on low until ready to serve.
I had to try this the first night I made it and had it for dinner along with a whole wheat roll. Delicious and satisying, and a nice light change from the rich food I enjoyed during the holidays.
Makes 6 servings.