Ingredients:
▢2 tablespoons olive oil or low-calorie margarine ▢1½ pounds fresh broccoli ▢1 large onion chopped ▢1 large potato peeled & quartered ▢Salt and freshly ground black pepper ▢4 cups chicken or vegetable stock ▢Shredded cheddar cheese or vegan cheese (optional)
Instructions:
Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes. Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend. Remove a cup of the liquid and set aside. Using a hand/stick blender blend the soup to your desired consistency (adding some of the stock a bit at a time if necessary). Serve hot topped with a handful of shredded cheddar cheese. Nutrition Information:Calories: 236 (12%)| Carbohydrates: 29g (10%)| Protein: 12g (24%)| Fat: 9g (14%)| Saturated Fat: 2g (13%)| Cholesterol: 7mg (2%)| Sodium: 471mg (20%)| Potassium: 1049mg (30%)| Fiber: 6g (25%)| Sugar: 7g (8%)| Vitamin A: 1310IU (26%)| Vitamin C: 160.3mg (194%)| Calcium: 109mg (11%)| Iron: 3.5mg (19%) Nutritional Data Disclaimer Can you join my group please thank you very much
