Diabetes Care and Education

Broccoli and Cheese Soup

Courtesy of:
Raquel Pereira MS RD LD

Ingredients:

• 2 cups broccoli
  
• 1 can of vegetable broth (14 oz)
  
• 2 cups 2%, 1%, or skim milk
  
• 4 tablespoon wheat flour
  
• ½ cup low fat cream cheese
  
• ½ cup parmesan cheese
  
• ½ teaspoon black pepper

Directions:

1. Cook broccoli in vegetable broth for five minutes. In separate saucepan, mix milk, flour, cheeses, salt, and pepper. Boil until thickened, stirring constantly.In blender, puree the cooked broccoli, some of the broth, and the milk mixture. Add to the remainder of broth.
   
2. Rewarm the soup and serve.

Nutrition Facts Serving Size 320g Servings Per Recipe 4 Amount Per Serving Calories 226 Total Fat* 11.3g Saturated Fat 6.7g Monounsaturated Fat 3.1g Polyunsaturated Fat 0.4g Total Carbohydrate 18.1g (after subtracting fiber = 16.5g) Dietary Fiber 1.6g Protein 14.4g Sodium 785.6mg




Exchanges per Serving 1 Vegetable 1 Medium-Fat Protein 1 Fat-Free Milk 1 Fat 1 Carbohydrate Choice