Healthy Cuppa' Soup
Creamy and spicy with a nice cheese flavor. A heart-healthy break from the winter cold. It's diabetic friendly also."Really hit the spot last night. I liked having the chicken flavoring since I use vegetable broth, but I think next time I won't put the chicken in the soup and just have a vegetarian soup. I've never pureed a meat before and it was much more pleasant than I thought it would be, but I'll just up the veggies next time instead. Thanks for sharing, I always love your soups and chowders." - pineapplebutter
Yield: 6 Ready in 1 hours
472 people trying soon
|1 cuponion; - chopped|
|1 cupbroccoli; - chopped|
|1 cupcauliflower; chopped|
|1 cupherbed salad greens; chopped|
|1 cupcooked chicken; finely shredded|
|2 cupsfat and salt free chicken broth|
|2 cupsMilk; skim or 1%|
|2 tablespoonolive oil|
|1/2 teaspoonsalt; to taste|
|1/2 teaspoonblack pepper; to taste, coarse ground|
|4 ouncescheddar cheese; shredded|
Healthy Cuppa' Soup Preparation
Saute chopped onion in 1 tablespoon olive oil for 5 minutes in heavy saucepan. Add broccoli and cauliflower and saut for 5 more minutes. Add salad greens, chicken, and chicken broth and simmer mixture for 30 - 40 minutes until vegetables are fully cooked.
Add 1 cup of milk to food processor or blender along with cooked and slightly cooled meat and vegetables. Chop or puree mixture.
Add remaining tablespoon olive oil to saucepan and melt. Add flour and stir with whisk to remove lumps. Add remaining milk to sauce and stir with whisk until mixture thickens. Add pureed soup mixture and heat.
Add salt and pepper to taste, dill, and shredded cheddar cheese. Reserve some of cheese for garnish if desired. Heat and serve.
Note - any salad greens plus a couple of tablespoons chopped green herbs such as cilantro or parsley may be substituted for the herbed salad greens. Chicken may be pulsed in food processor prior to cooking to obtain a very fine shred. Use homemade defatted chicken broth that contains no salt for best results. For additional reduction in fat, use low-fat or fat-free cheese.
Each (app 1 cup) serving contains an estimated:
Cals: 224, FatCals: 111, TotFat: 13g
SatFat: 5g, PolyFat: 2g, MonoFat: 6g
Chol: 42mg, Na: 395mg, K: 511mg
TotCarbs: 11g, Fiber: 2g, Sugars: 2g
NetCarbs: 9g, Protein: 18g
It was cool and rainy today so this soup really hit the spot.
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