Broccoli Protein Soup Recipes
LOW-CARB CREAM OF BROCCOLI SOUP
While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.
Provided by XENA0056
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 4h31m
Yield 16
Number Of Ingredients 8
Steps:
- Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
- Pour chicken broth mixture into a slow cooker; add broccoli.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 5.5 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 13.6 g, Sodium 458.2 mg, Sugar 1.4 g
CREAMY BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
- Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the nutmeg, then ladle into bowls.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, Sugar 11 grams
CREAMY BROCCOLI SOUP (PLANT BASED)
This is a hearty, filling, and delicious soup that won't blow your calorie budget. Make sure the cauliflower and broccoli are soft to the bite and make sure not to overcook or boil the soup or it will get bitter. A bit of coconut milk gives the soup the creamy body that makes it so satisfying, but you don't need a lot.
Provided by rubymemphis
Categories Cream of Broccoli Soup
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 7 to 10 minutes.
- While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
- Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
- While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
- Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
- Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
- Season soup with salt and pepper and heat over low until warm, about 5 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 15.6 g, Fat 37.3 g, Fiber 6.4 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 245.5 mg, Sugar 5 g
BROCCOLI & POTATO SOUP
If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
BROCCOLI PROTEIN SOUP
Make and share this Broccoli Protein Soup recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Boil vegetables and broth in large saucepan. Reduce heat.
- and cover until tender (about 10 minutes). Add milk, pepper and cornstarch. Stir until soup thickens.
- Remove from heat and add cheese, stirring until melted. Cool, then add Designer Protein.
Nutrition Facts : Calories 111.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.3, Sodium 422.3, Carbohydrate 18.4, Fiber 1.5, Sugar 1.4, Protein 8.3
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