Broccoli Soup with Lemon and Chives
by Dawn Blatner, RD CSSD LDN
Servings: 6 (1.5 cups Per Serving)
| Nutrition Facts |
| Serving Size 1.5 cups |
| | | | |
| Amount per serving |
| Calories 147 | Calories from Fat 26 |
| % Daily Value* |
| Total Fat 3g | 4% |
| | Saturated Fat 0g | |
| | Trans Fat 0g | |
| Cholesterol 0mg | |
| Sodium 357mg | 14% |
| Total Carbohydrate 22g | 7% |
| | Dietary Fiber 6g | 24% |
| | Sugars 4g | |
| Protein 11g | 22% |
| |
| Vitamin A | 0% |
| Vitamin C | 185% |
| Calcium | 15% |
| Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
This soup is ready to enjoy in less than 30 minutes. Fresh ingredients fill you up with fiber and protein.
Ingredients
Soup:
1 Tablespoon olive oil
2 cloves garlic, minced
1 yellow onion, chopped
8 cups chopped broccoli (1½ to 2 pounds)
4 cups water
1 can (15 ounce) white beans, rinsed and drained
Salt and pepper, to taste
Toppings:
3 Tablespoons lemon juice
1 cup low-fat plain Greek yogurt
¼ cup chopped fresh chives
Salt and pepper, to taste
Directions
- In soup pot, sauté oil, garlic, onion and broccoli about 10 minutes, until tender.
- Add in water and beans. With hand blender, puree half of the soup. Season with salt and pepper. Bring to a boil and simmer for 10 minutes.
- Mix lemon juice, yogurt, chives, salt and pepper. Serve drizzled on top of warm soup.