A fat free version of this soup from the book: The Volumetrics Weight-Control Plan by Barbara Rolls, PHD.

Ingredients

3	cups fat-free chicken broth
1 1/2	cups fat-free evaporated milk
10	ounces frozen chopped broccoli
1	potato, peeled and cubed
1	cup chopped onion
1/2	cup sliced celery
3	cloves garlic, chopped
1/2	teaspoon salt
1/4	teaspoon pepper
1	dash of cayenne pepper

Directions

1. If using fresh broccoli, boil it in the chicken broth for 5 mins. Otherwise, combine all ingredients in a heavy soup pot. Bring to a boil over med-high heat. Reduce to a simmer. Cover. Cook for 30 minutes or until potato is tender.
   
   
2. Puree soup in a food processor or blender in batches. Or if you like some chunks in your soup, blend only half of it. Reheat, if necessary. This can be stored in the refrigerator 3 days or freezer for 1 month.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus High in potassium Very high in vitamin C

Bad points High in sodium High in sugar