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Ingredientes
- 1/2 c. diced onion
- 2 tsp extra virgin olive oil
- 1 x garlic clove chopped
- 3 c. chicken stock or possibly reduced-sodium chicken broth
- 2 c. minced broccoli florets and stems
- 1 sm red potato peeled, diced
- 2 Tbsp. chopped parsley
- 1/2 tsp tarragon
- 1/4 c. nonfat plain yogurt
Direcciones
- Saute/fry onion in extra virgin olive oil about 5 min till tender. Add in garlic. Cook 1 minute.
- Add in stock, broccoli, potato, parsley and tarragon. Over medium-high heat, bring to boil. Reduce heat to medium. Simmer 12 min or possibly till vegetables are tender.
- Remove from heat. Stir in yogurt. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 23 | 26% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 503mg | 14% |
| Total Carbs 12.54g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.86g | 2% |
| Protein 4.55g | 7% |
