- Calories: 100
- Protein: 6 g
- Total Fat: 0.5
- Unsaturated Fat: 0.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 6 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 125 mg
A creamy and indulgent soup that can help whittle your middle? Yes! My Creamy Broccoli Soup features three belly-fat-blasting ingredients—broccoli, Greek yogurt and onions—to help fight uncomfortable and dangerous visceral fat. Grab your spoon and enjoy!
- Prep time
- Total Time
- 1 yellow onion, chopped
- 1/2 cup chopped celery (about 2 stalks)
- 1 garlic clove, minced (or 1/8 teaspoon garlic powder)
- 1/4 teaspoon ground black pepper
- 4 cups reduced-sodium vegetable broth or stock
- 5 cups roughly chopped broccoli florets (one 12-ounce bag)
- One 15-ounce can white beans, drained and rinsed (preferably low sodium)
- 1/4 teaspoon nutmeg
- 1/2 cup nonfat or low-fat plain Greek yogurt
Liberally coat a large saucepan with oil spray and warm over medium heat. Add the onions and cook until softened and slightly browned, about 7 minutes.
Add the celery, garlic, and pepper and cook for 5 more minutes, stirring occasionally. Add more oil spray if the pan becomes too dry.
Add the broth, cover, and bring to a boil. Add the broccoli and reduce the heat to medium; cover and cook for about 5 minutes.
Add the beans and cook for 5 more minutes uncovered, stirring occasionally. Mix in the nutmeg.
Place an immersion blender into the soup and blend until the desired consistency is reached, or transfer the soup carefully to a blender or food processor. Add the yogurt for extra creaminess and continue to blend. You can make the soup completely smooth or leave some texture, depending on your preference. Also, you can certainly skip the yogurt if you follow a dairy-free diet (1 cup soup without yogurt is just 90 calories).
Nutrition analysis courtesy of Genesis® R&D