Creamy and Healthy Low-Fat Broccoli Soup

Ingredients

Localized ingredient list prepared for quick scanning.

• 2 teaspoons light margarine (Becel)
• 1 small onion, chopped
• 2-3 cloves garlic, smashed
• 5 cups broccoli, cut into pieces
• 2 large potatoes, scrubbed, unpealed, cut into 1 1/2 inch pieces
• 4 cups chicken broth
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Method

Follow the steps in order for the best result.

1. In a medium saucepan, melt the margarine over medium heat.
2. Add the chopped onion and smashed garlic to the saucepan and sauté until they become soft and translucent.
3. Stir in the broccoli pieces and potato chunks, then sauté for another minute to coat them with the margarine, onion, and garlic.
4. Pour in the chicken broth, ensuring all the vegetables are submerged. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let the soup simmer for approximately 15 minutes, or until the vegetables are tender and easily pierced with a fork.
6. Carefully transfer the soup to a blender, food processor, or use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If using a regular blender, work in batches to avoid overflow.
7. Return the pureed soup to the saucepan and heat it through over low heat, stirring occasionally.
8. Season with nutmeg, salt, and freshly ground pepper to taste.
9. Serve hot and enjoy this healthy and comforting low-fat broccoli soup!
10. Variation: Feel free to substitute cauliflower, celeriac, squash, or a combination of these vegetables for the broccoli to create different flavor profiles.