This surprisingly light soup gets extra cheesy fl avor from an unexpected ingredient: vitamin B–rich nutritional yeast flakes.
Ready in 30 minutes
S E R V E S 8
- 1 medium yellow onion, finely chopped (1 cup)
- 2 bunches broccoli, trimmed and coarsely chopped (2½ lb.)
- 3 cups low-sodium vegetable broth
- 1½ Tbs. nutritional yeast flakes
- ¹⁄₈ tsp. ground cumin
- ¹⁄₈ tsp. ground nutmeg
- ¼ cup fat-free half-and-half
- ½ cup shredded reduced-fat Swiss cheese
- Coat 3-qt. saucepan with cooking spray. Cook onion in saucepan over medium heat 4 to 5 minutes, or until softened, stirring occasionally. Add broccoli, vegetable broth, and 2 cups water, and bring to boil. Stir in nutritional yeast, cumin, and nutmeg; reduce heat, and simmer, partially covered, 20 minutes, or until broccoli is tender.
- Working in batches, purée soup in food processor, until smooth, and return to saucepan (or use handheld blender to purée soup right in saucepan). Stir in half-and-half, and heat over low heat until hot. Season with salt and pepper, if desired. Sprinkle each serving with 1 Tbs. cheese.
PER 1-CUP SERVING: 96 CAL; 7 G PROT; 2 G TOTAL FAT (1 G SAT FAT); 14 G CARB; 5 MG CHOL; 422 MG SOD; 6 G FIBER; 4 G SUGARS
Tidak ada komentar