Light Broccoli Soup

Contains 216 kcal and 10g of protein per serving; its low-calorie density provides volume to your meals and keeps you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400 g broccoli · 143 kcal in the whole recipe
• 200 ml semi-skimmed milk · 94 kcal in the whole recipe
• 1 small potato · 81 kcal in the whole recipe
• 1/2 onion · 21 kcal in the whole recipe
• 2 tsp olive oil · 93 kcal in the whole recipe
• Salt, black pepper

Method

1. Required equipment: A medium-sized pot, a cutting board, a knife, and a hand blender (a kitchen tool used to puree vegetables).

   

2. Dice the onion into small cubes.

   

3. Peel the potato and cut it into small pieces.

   

4. Separate the broccoli into florets and wash them.

   

5. Pour the olive oil into the pot and sauté the onions over medium heat for 2 minutes until they become translucent.

   

6. Add the chopped potato and broccoli to the pot.

   

7. Add enough water to just cover the vegetables and close the pot lid.

   

8. Turn the stove to low heat and cook for about 15 minutes until the vegetables are soft enough to be easily mashed with a fork.

   

9. Remove the pot from the heat and blend with the hand blender until you reach a smooth consistency.

   

10. Pour the milk into the pot and stir.

    

11. Place the pot back on medium heat and heat for 2 minutes until the soup starts to bubble slightly.

    

12. Add salt and pepper, then serve hot.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.