Super low calorie, low fat. Very filling, creamy soup. Serving size is one cup, but with so few calories, feel free to fill up!

Ingredients

4	cups broth
4	cups fresh broccoli
1	pound potatos
1	large onion
1	leek
1/2	cup sour cream
1/2	cup skim milk

Directions

1. Chop all veggies.
   
   
2. Bring 1/2 cup of broth to a boil in a large pot. Add onion and leek, simmer until very soft and most of liquid has evaporated.
   
   
3. Add broccoli and potatoes. Simmer until very soft, about 30-40 minutes. Remove some larger pieces of brocolli for texture if preferred.
   
   
4. Add sour cream and milk. Puree with immersion blender. Return larger peices of broccoli. Serve hot or the soup can be chilled to serve in summer. (I adopted this recipe from a chilled soup version, but have not tried it cold.)
   
   
5. Two notes: I could not get the analyzer to log the broth as vegetable, but that will reduce the calories by about 20. And, the soup is also quite tasty when about 1/4 cup of nutritional yeast is stirred in with the milk and sour cream. It enhances a cheezy-type flavor (not unnatural tasting, it just wouldn't fool a cheese lover) and packs in the B vitamins. It will add about 20 calories per serving.
   
   

Categories

Potatoes, Vegetables, Soup, Puree

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol High in manganese High in niacin High in phosphorus High in potassium High in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium