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Add a photoWho says Cheddar Cheese and Broccoli soup has to be full of extra fat and calories?
Simply swap out that heavy cream for potatoes, and full fat cheddar cheese for 2% cheddar, and you have a light and creamy soup with considerably fewer fat and calories.
Ingredientes
- 1 quart low sodium free range chicken broth
- 4 cups water
- 1 package broccoli slaw
- 2 large yukon gold potatoes, cut into 1" pieces
- 1 cup spinach
- 1 small onion chopped
- 1 clove garlic, chopped
- 1 tablespoon thyme, minced
- 1 cup low fat buttermilk
- 1 tablespoon lemon juice
- 1 cup low fat cheddar cheese, shredded
- 4 tablespoons parsley, minced
Direcciones
- 1. Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.
- 2. Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.
- 3. Add cheese and buttermilk and blend well.
- 4. Top with parsley and a sprinkle of cheddar cheese.
- Amount Per Serving
- Calories: 55
- Total Fat: 1.57g
- Cholesterol: 5mg
- Sodium: 247mg
- Total Carbs: 4.80g
- Dietary Fiber: 0.75g
- Sugars: 2.59g
- Protein: 5.55g
- Weight Watchers Points 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 52 | 30% |
| Total Fat 5.81g | 7% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 260mg | 11% |
| Potassium 501mg | 14% |
| Total Carbs 20.16g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.63g | 2% |
| Protein 11.31g | 18% |
