Rachel Mac’s Broccoli Soup
Here’s a recipe that’ll help you reach your health-related goals.
- 6 cups water
- 3 bouillon cubes (I use a low-sodium variety)
- 2 bags frozen broccoli
- Ground black pepper (optional)
- Garlic powder (optional)
- Ginger (optional)
Boil water and bouillon cubes, then add frozen broccoli. Cook uncovered,at high heat, for 5-7 minutes, then add pepper, garlic, and ginger if desired. Blend broccoli with immersion blender (use a stainless-steel one if possible; they better withstand the high heat) or pour the soup very carefully into a blender and hold the top with a dishcloth. That’s it! You’re ready to drink your veggies, at about 25 calories per cup. If you want to thicken up your soup, add 2 oz greek yogurt or milk before reheating.
You can store extra servings of this soup in a glass or plastic container, or even pour it (after it cools) into zip-lock baggies and freeze them. You’ll get 1-2 cups of broccoli per serving, which is great if you’re tired of munching on veggies to get vitamins and minerals and stay full.
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