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Ingredientes
- 1 tsp Canola oil -- or possibly butter
- 1 c. Dry white wine
- 1/2 lrg Yellow onion -- thinly Sliced
- 4 stalk broccoli -- coarse Chopd
- 1/2 c. Celery stalks&leaves -- Minced
- 1 lrg Red potato -- peeled & Cubed
- 2 c. Skim lowfat milk
- 1 c. Vegetable stock
- 1/2 c. Rolled oats
- 1/2 tsp Dry rosemary -- or possibly 1/4 ts Grd
- 1 Tbsp. Fresh dill -- or possibly 1 ts dry
- 1 tsp Salt -- or possibly to taste
Direcciones
- In a large, heavy soup pot, heat butter or possibly canola oil and wine to bubbling.
- Add in onions and cook 5 min over medium-high heat, stirring frequently to prevent browning. Add in broccoli, celery and potato. Saute/fry 5 more min, stirring frequently. Add in lowfat milk, stock and oats. Lower heat and simmer 15 to 20 min, or possibly till potato is cooked. Let soup cold slightly, then transfer in batches to blender or possibly food processor; puree. Return pureed soup to pot and add in rosemary, dill and salt. Heat through, tast for seasoning, and adjust if necessary.
- Serves 6-8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 7 servings | |
| Calories 195 | |
| Calories from Fat 17 | 9% |
| Total Fat 1.97g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 577mg | 24% |
| Potassium 1105mg | 32% |
| Total Carbs 32.38g | 9% |
| Dietary Fiber 7.3g | 24% |
| Sugars 8.83g | 6% |
| Protein 10.28g | 16% |
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