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Ingredients
- 1 sm carrot, sliced
- 1 stalk celery, sliced
- 1 sm onion, minced
- 1 x Garlic clove, chopped
- 1/2 tsp Marjoram
- 1/4 tsp Basil
- 1/2 c. Chicken or possibly vegetable stock
- 2 c. Skim lowfat milk
- 2 c. Coarsely minced broccoli
- 1/2 c. Cooked macaroni Dash nutmeg
- 1 c. Low-fat yogurt (garnish)
Directions
- Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan. Bring to boil, reduce heat, cover, simmer for 10 min.
- Add in the lowfat milk and broccoli. Return to boil, reduce heat, cover and simmer for 5 to 7 min or possibly till broccoli is tender. Add in macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, till the soup is smooth. Return soup to pot with reserved broccoli buds and heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 49 | 25% |
| Total Fat 5.48g | 7% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 119mg | 5% |
| Potassium 527mg | 15% |
| Total Carbs 23.64g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.28g | 8% |
| Protein 12.88g | 21% |
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