EASY LOW FAT BROCCOLI SOUP

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This is a low fat cream of broccoli soup.  In this soup we will be using almond milk for the cream but health enthusiastic people may prefer hemp seed milk instead.  For me I will opt for the hemp seed milk.  What ever you decide, you can interchange a few items like using vegetable broth instead of chicken broth.

Preparation Time:  15 Minutes
Yield: 4 Servings

Ingredients

• 1 teaspoon of oregano flakes
• 4 Parmesan Crisps
• 2 carrots, diced
• 1 medium potato, chopped
• 4 cloves garlic, chopped
  
• 2 cup broccoli florets, thinly sliced
• Salt and black pepper, to taste
• 1 teaspoon of black cumin seeds or black cumin seed oil
• 2 cups almond milk
• 1 tablespoon of flour
• 4 cup chicken broth, low-sodium
• 1 white onion, diced

HOW TO MAKE PARMESAN CHIPS:  Just dallop a heaping tablespoon of parmesan on a parchment or silicone sheet and pat down slightly.  Bake in a pre-heated oven 400 degrees for 3 to 5 minutes. Enjoy!!

Nutrition Facts
Servings: 4
Amount per serving
Calories        209
% Daily Value*
Total Fat 10g      13%
Saturated Fat 4g       20%
Cholesterol 15mg     5%
Sodium 1028mg       45%
Total Carbohydrate 18g 7%
Dietary Fiber 3.6g     13%
Total Sugars 7.2g     
Protein 13.6g    
Vitamin D 50mcg      250%
Calcium 203mg 16%
Iron 2mg      8%
Potassium 504mg    11%

Directions

1. Place all the veggies in a large sauce pan along with the broth and enough water to cover by 2 inches. 
   
2. Once all the vegetables soften, use a hand mixes to pulverize.
3. I really like the Braun Hand Mixer. 
4. Add in the milk and seasoning.
5. Then return the soup to simmer on low heat.
   
6. Serve and enjoy with parmesan crisps.  
   

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