Cream of Broccoli Soup
(4 portions- 1 pt without 1% milk, 3 pts with 1% milk)

This delicious soup was adapted from a recipe from The Moosewood Cookbook by Mollie Katzen, which also had other great soup recipes.

2 Tbsp Brommel & Brown yogurt butter
1 1/2 c. chopped onion
1 med. green pepper, cut up
4 c. chopped broccoli
1 c. broccoli flowerets, small pieces
1 tsp. salt
1 tsp fresh basil, minced
2 1/2 c. low sodium chicken or vegetable stock
2 c. milk, 1% (optional)
1 bay leaf
pinch of allspice
black pepper and white pepper to taste
dash of cayenne pepper
dash of tamari
1/4 tsp. thyme
1/2 c. buttermilk
chopped scallions for the top

  1. Wash broccoli and remove outer covering of stalk that is hard and fibrous. Use all of the stalk plus whatever else is needed for the soup base.
  2. Saute onions in butter with the bay leaf, salt and basil until the onions are trasnlucent.
  3. Add the chopped green peper and 4 c. broccoli, stock and salt. Cover and cook for about 10 minutes.
  4. Remove the bay leaf
  5. Pureé little by little with the milk, in a blender. Make sure it is totally smooth.
  6. Wisk in the remaining seasoning; adjust salt and pepper - try using more white than black pepper
  7. Steam the broccoli flowerets until just done and still bright green.
  8. Combine all, heat gently and add buttermilk.
  9. Serve topped with chopped scallions

As with my other soups, this can be made into a complete meal by 1st steaming 2 cups of other veggies and then adding them to the heated soup. Very filling!


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