Just one serving of this creamy soup contains 1 serving of vegetables, 1 serving of milk, 4 grams of fiber, 17 grams of protein, and more than a day's supply of Vitamin C. One serving equals just 2 Weight Watcher's points. It can also be made to fit a Zone 40-30-30 diet plan*.
1. Combine broth, broccoli/cauliflower mixture (save about 1/3 cup of broccoli for later!), garlic in a saucepan. Bring to a boil. Reduce heat and simmer covered for about 10 minutes until veggies are tender.
2. Remove from heat and cool for a few minutes. Transfer to a blender or food processor and puree until smooth.
3. Steam the remaining 1/3 cup of broccoli in the microwave. Finely chop.
4. In the saucepan, melt the margarine. Mix in pepper. Gradually stir in milk until smooth. Cook over medium heat, stirring, until thick and bubbling.
5. Add the pureed soup and broccoli to milk mixture and heat to serving tempurature.
6. Salt and pepper to taste.
Makes 4 servings, about 1 cup each. Serving size may vary based on cooking times.
1 serving= 2 Weight Watcher''''s Points
2 servings= 5.5 Weight Watcher''''s Points
**Note that although the protein powder is optional, it is included in the nutrition information. Without protein powder: calories= 114, protein= 8g
* To make this recipe fit a zone 40-30-30 diet plan, simply reduce the protein powder to 20 grams and add 2 tsp of olive oil. calories= 151, fat= 5 g, protein= 12.6 g, net carbs= 11 g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1520g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 329 | ||
Calories from Fat: 141 (43%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.7g | 21 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 51.8mg | 16 % | |
Sodium 5687.8mg | 196 % | |
Potassium 471.4mg | 12 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 31.2g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.