Chilled broccoli soup with lemon and herbs
1
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This tasty, healthy soup requires no extra fat. It’s just broccoli, broth, and flavorings, all cooked together and then pureed in a food processor. Pair it with a salad or sandwich for lunch or dinner. Straining the vegetables and reserving the broth, allows you to control the thickness of the soup based on your personal preference. If you don’t have fresh herbs, it’s better to omit them altogether than to substitute dried ones. To make 1/4 cup yogurt cheese, spoon 1/2 cup plain fat-free yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 8 hours or overnight.
Ingredients
Chicken broth
64 fl oz, reduced-sodium
Broccoli
1 head(s), trimmed and broken into florets, stalks peeled and chopped
Onion
1 medium, chopped
Garlic
2 clove(s), finely chopped
Fresh lemon juice
2 Tbsp
Fresh parsley
2 Tbsp, flat-leaf , chopped
Peppermint leaves
1 Tbsp, chopped
Fat free sour cream
¼ cup(s), or yogurt cheese (optional)
Instructions
1
Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
2
Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.