A Soup That Satisfies

Nothing beats a simple and quickly prepared meal – especially during the dead days of winter. Pair this delicious broccoli soup with a hearty slice of whole-grain bread and a colorful salad for the perfect lunch or a light dinner. Broccoli is an excellent source of vitamin C, folate and fiber. It is also a member of the cruciferous family of vegetables, which, according to experts, may help protect against some types of cancer.

Winter Broccoli Soup

1 large celery rib, thinly sliced
1 medium bunch broccoli, florets only, coarsely chopped
1 medium onion, chopped
2 small parsnips, peeled and sliced
4 cups fat free, reduced-sodium chicken broth, or vegetable broth
Freshly ground black pepper, to taste
Chopped fresh parsley (for garnish)

In a deep saucepan, add the celery, broccoli, onion, parsnips, broth and black pepper. Cover the pan and bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are very tender, about 20 minutes.

Uncover and let the vegetables cool for 10 minutes.

In a blender, puree the soup until velvety-smooth. Serve in bowls or pour into mugs. Garnish with parsley, if desired.

Makes 4 servings.

Per Serving: 80 calories, 0 g total fat (0 g saturated fat), 19 g carbohydrates,
3 g protein, 5 g dietary fiber, 480 mg sodium

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