In a large pot, heat oil over medium heat; add onion and celery. Cook and stir for 3 to 4 minutes or until onion is softened. Add broccoli and potato. Stir in broth, garlic powder and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
When paired with potato, pureed broccoli creates a hearty, full-bodied soup. It's also an excellent source of dietary fiber and many vitamins and minerals.
Dietitian Tip: I like using goat cheese instead of feta.
Servings and Ingredients
|2 tsp.||Hy-Vee Select olive oil|
|¾ c.||yellow onion, finely chopped|
|1 tbsp.||celery, finely chopped|
|4 c.||fresh broccoli, chopped|
|1||medium Yukon gold potato, peeled and cubed|
|2 ½ c.||Hy-Vee 33%-less-sodium chicken broth|
|1 tsp.||Hy-Vee garlic powder|
|½ tsp.||Hy-Vee ground nutmeg|
|½ c.||fresh basil leaves, lightly packed, plus additional for garnish|
|Hy-Vee salt, to taste|
|¼ c.||Hy-Vee Select crumbled feta cheese|
Things To Grab
- Large stockpot
Remove from heat; let cool slightly. Stir in 1/2 cup basil leaves. Transfer mixture in batches to a blender. Cover and blend until smooth. Return soup to pot and heat gently until ready to serve. Season to taste with salt. Serve topped with feta cheese. If desired, garnish with basil leaves.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 500mg
- Total Carbohydrates: 18g
- Protein: 6g