Makes 2 servings; about 3 cups
Broccoli is low in calories and high in health-protecting antioxidants, but you’ll love it just because it’s delicious.
1/2 cup chopped onion
1 cup fresh or frozen broccoli florets (about 8 ounces)
1 small potato (about 4 ounces), peeled and cubed
1/2 cup reduced-sodium chicken broth
2 ounces reduced-fat cheese, such as cheddar or Mexican blend
Salt and freshly ground black pepper, to taste
Dash of hot pepper sauce
Combine the onion, broccoli, potato, and broth in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the broccoli is tender, about 15 minutes.
Transfer the soup to a food processor and process until finely chopped but not pureed. Return to the saucepan and add the cheese. Heat, stirring, until the cheese melts. Season with salt and pepper, and stir in a dash of hot pepper sauce. Ladle into two bowls and serve.
Per serving: Calories 212, Protein 16g, Total fat 9g, Sat fat 5g, Trans fat 0g, Cholesterol 27mg, Carbohydrate 22g, Dietary fiber 5g, Sodium 186mg