Tuesday, January 04, 2011

cream of potato and broccoli soup

 This is one of my favorite comfort foods, especially when it is FREEZING outside like it is here, like a high of 8 degrees YIKES!  This soup will warm you up and it is a little healthier and lighter version of this classic for this new year. This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of beans makes it a one-dish meal.
 This is a cream soup with no cream, cheese or butter.... unbelievable!   It tastes great too! 

this makes a ton, feel free to half it.  I love to make extras and freeze it for later.  cook once eat twice....
8 cups of water or broth
2 large potatoes, scrubbed, skin ON and cubed
2 large carrots chopped
2 stalks of celery and leaves chopped
1 large or 2 small onions chopped
 6 cloves of garlic whole and peeled

1 1/2 tsp whole celery seeds
 2 tsp dried thyme
 1 tsp dried marjoram
 1/2 tsp ground black pepper

3 cups (2 cans) cooked chickpeas, rinsed and drained, or any other white bean
 8 cups broccoli florets
 1 1/2 tsp salt, as needed
bring liquid and veggies and seasoning to boil and let simmer for 20 minutes or until vegetables are tender. Add beans.
 Laddle into blender and puree until smooth.  Return to pot .
Add broccoli into soup simmer for 5 minutes until tender.  I like my soup smoother so then I pull out florets and pulse in blender to chop up a bit, but I could have chopped more before I cooked them, but I am lazy.

 stir together and serve. With how light this is you can even afford to top with cheese.


  1. This looks great. You do not say when to add the beans.

  2. sorry about that. I have corrected it now. You add the bean before the blender process after the vegetables have cooked.:) Enjoy!


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