Creamy Broccoli Soup

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”4″ details=”” ] A creamy soup that’s low in calories but high in taste. The

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”4″ details=”” ]

A creamy soup that’s low in calories but high in taste. The secret is puréeing the soup to thicken.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 package (10 ounces) frozen broccoli
  • 1 1/2 cups chicken broth

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon marjoram or oregano
  • Pinch cayenne pepper
  • 1 cup reduced-fat (2%) milk

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Heat oil in a large skillet over medium heat; add onion and sauté until tender. Add broccoli, chicken broth, marjoram, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until broccoli is tender. Remove from heat and stir in milk. Purée in batches in a blender. Heat through to serve. [/step-item] [/step-list-wrapper]

[factoid]A cup of cooked broccoli has more vitamin C than an orange. Vitamin C enhances iron absorption, making broccoli an ideal companion for iron-rich meat, poultry or seafood.[/factoid]

[cooking_tip]Broccoli is not only rich in disease-fighting vitamin C, it also contains phytochemicals — including beta carotene, sulforaphane, and indoles — which protect against or slow the growth of some types of cancer. Cooked broccoli offers even more benefits than raw. Cooking the vegetable raises the indole content by freeing a crucial enzyme.[/cooking_tip]

[nutrition-info calories=”90″ calories_fat=”” fat=”3.5g” sat_fat=”1g” choles=”0mg” sodium=”340mg” carbs=”8g” sugars=”” protein=”6g” fiber=”2g”]

    [/nutrition-info]

      Originally Published in Reader's Digest

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