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
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
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.