Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Dec. 9, 2014

Printer Friendly

plate_Small_question_mark.png

Many people would be surprised to learn that broccoli gets one-third of its calories from protein and is low in fat.

dots-green.png

Advance Medical Education

Support our efforts to advance medical education and change the role of nutrition in medicine!

dots-green.png

International Conference on Nutrition in Medicine

Join Neal Barnard, M.D., and other prominent speakers at the 2015 International Conference on Nutrition in Medicine: Cardiovascular Disease.

Broccoli Potato Soup

Broccoli Potato Soup

Broccoli is a nutritional powerhouse that should be regularly included in every nutritionally sound diet. In this creamy soup, broccoli is blended together with the potatoes, which makes it much more appealing to children!

Makes about 6 1-cup servings

Ingredients

2 1/2 cups vegetable broth, divided
1 onion, chopped
2 garlic cloves, minced
2 potatoes, chopped
4 cups broccoli florets
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tahini (sesame seed butter)
2 cups fortified unsweetened soy milk, divided

Directions

Heat 1/2 cup of the broth in a large pot, then add onion and garlic and cook, stirring occasionally until soft, about 5 minutes.

Add diced potatoes and remaining 2 cups broth, then cover and simmer until potatoes are tender, about 15 minutes.

Add broccoli and simmer until tender, about 5 minutes. Stir in cumin, salt, pepper, and tahini.

Transfer small batches to a blender and purée until very smooth, adding some of the soy milk to each batch. Return to pot and warm over low heat until steamy.

Per 1-cup serving: 151 calories; 3.1 g fat; 0.4 g saturated fat; 18.5% calories from fat; 0 mg cholesterol; 7.1 g protein; 26.2 g carbohydrates; 4.7 g sugar; 5.5 g fiber; 372 mg sodium; 165 mg calcium; 3.1 mg iron; 41.3 mg vitamin C; 732 mcg beta-carotene; 1.1 mg vitamin E

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

PCRM

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Change E-mail Preferences
Unsubscribe

RECIPE OF THE WEEK
Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

COOKING CLASSES
Class Schedules
Class Testimonials
Food for Life Kids
Become a Cooking Instructor

FOOD FOR LIFE TV
Video Archive
Core Classes

DIABETES
Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

RESOURCES
PCRM Literature
Nutrition's Role in Health
Power Plate
Vegetarian Starter Kit

21-Day Kickstart
CONNECT WITH PCRM >> Be a fan on Facebook. icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 


If you are having problems viewing this message, click here to view it in your browser.