Potato Broccoli Soup ~ Lunchbag Week 18

Why do all my favorite celebrations involve food? Between Thanksgiving and the delicious leftovers, my yummy “white cake – white icing” birthday cake, and the Madrigal Feaste I am afraid to step on the scale. And those white chocolate covered oreos are just plain evil. The boys eat those and then aren’t hungry at meal time – go figure. Anyway, I thought a healthy, low calorie lunch might be in order for this week, so I tried out a recipe from a cookbook my dad gave me. I thought I’d miss the cream, cheddar, and bacon I usually prefer in my soup, but this option is really very tasty – and at only 80 calories a cup – WOO HOO!

  • Boil 8 cups chopped broccoli, 1 cup chopped onion, and 3 cups chopped potato in 4 cups water until tender.
  • Add 2 cans chicken broth, bring to a boil, and simmer ten minutes.
  • Add 1 Tbsp lemon juice, 2 Tbsp white wine vinegar, 2 tsp Worcestershire sauce, 1/2 tsp black pepper, and 2 Tbsp grated Parmesan and stir.
  • Mix 2 cups skim milk with 1 1/2 Tbsp cornstarch and add to soup, stirring and cooking until thickened (do not boil).

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3 thoughts on “Potato Broccoli Soup ~ Lunchbag Week 18”

  1. Yum…I LOVE broccoli soup and this recipe sounds good and easy. The snow is coming down pretty good here tonight. It would be a good night for soup!

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