Happy New Year! Did you start whatever resolutions you made right on January 1st? Or did you admit that there was little chance of anything changing on a weekend and wait until this morning like I did? Very sensible. Because on Friday there was still leftover champagne in my fridge...and cookies...and a serious mac and cheese craving...and a Downton Abbey marathon all weekend long. So unless my resolutions included lying on the sofa, eating cookies and watching TV, it just wasn't going to happen. But now it's Monday and my unofficial official start to the new year.
But it's cold outside so our healthy food is going to be in the form of delicious soup. Yes, yes, there will be grains and salads and grain salads, etc. But right now I just seriously need a bowl of soup. Creamy and loaded with potatoes is how I like it. But I make it creamy without any fattening cream and there's also broccoli and a touch of curry powder for some great flavor and good warming comfort.
This soup is low in calories, high in nutrition and crazy high in taste. And that's definitely how healthy food should be done. Personally, I may just eat this until spring. Enjoy!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients (6 Servings)
- 1 Tablespoon unsalted butter
- 1 Tablespoon all purpose flour
- 4 Cups low fat, low sodium chicken stock
- 1 Onion, peeled and quartered
- 2 Baking potatoes, peeled and quartered
- 2 Cups broccoli florets
- 1 Teaspoon salt
- 1 Teaspoon curry powder
- 1/4 Teaspoon garlic powder
- 1 Cup milk
Melt the butter in a large soup pot and whisk in the flour. On medium heat, whisk in the chicken stock. Add the onion, potatoes, broccoli, salt, curry powder and garlic powder.
Bring to a boil, cover, reduce the heat to low and simmer for 30 minutes. Using either a stick blender or regular blender, puree the soup. You can make it completely smooth or leave it a bit chunky. Return to the heat and stir in the milk. Serve hot.
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