Broccoli Soup

Broccoli provides a hefty boost of vitamin C. Enjoy this comforting, yet healthy, meal.

Ingredients

  • 3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli)
  • 1/2 cup diced celery
  • 1/2 cup chopped onion
  • 1 cup low-sodium chicken broth
  • 2 cups nonfat milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash ground thyme
  • 1/4 cup grated Swiss cheese

Directions
Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover and cook until vegetables are tender (about eight minutes). Mix milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Serves 4.

Nutritional Information
Serving size: 1/4 recipe. 140 calories, 25 calories from fat, 3 grams fat, 10 milligrams cholesterol, 270 milligrams sodium, 20 grams carbohydrate, 11 grams protein, 35% vitamin A, 140% vitamin C, 30% calcium, 8% iron.

Diabetic Exchange
Fruit: 0; vegetables: 2; meat: 0; milk: 0; fat: 0; carbs: 2; other: 0.

Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.

Recipe courtesy of the Centers for Disease Control and Prevention.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.