- 4 cups fat-free reduced-sodium chicken or vegetable broth
- 2 1/2 pounds broccoli florets
- 1 onion, quartered
- 1 cup low-fat (1%) milk
- 1/4 teaspoon salt (optional)
- 1/4 cup crumbled blue cheese
Place broth, broccoli, and onion in large saucepan; bring to a boil over high heat. Reduce heat to low; cover and simmer about 20 minutes or until vegetables are tender.
Purée soup in blender and return to saucepan. Add milk and salt, if desired. Add water or additional broth, if needed.
Ladle soup into serving bowls; sprinkle with cheese.
Yield: 6 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 91, Carbohydrates: 12 g, Protein: 7 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 175 mg, Fiber: 3 g
Exchanges per serving: 2 Vegetable, 1 Meat.
Copyright Diabetic Cooking.