Can anything be too good to be true? Really? My low fat cream of broccoli soup is. Not only does it make you all warm and fuzzy, but also takes care of your heart so that you can use it to spread more love through the universe. That has got to be the corniest line I ever wrote! But jokes apart, I think I have unexpectedly stumbled upon a great way to make a satisfying low fat cream of broccoli soup. Since I no longer enjoy the Panera broccoli cheddar having discovered its made with chicken broth, this is a great homemade alternative without all those calories.
Lower fat cream of broccoli soup is chock full of nutrients and taste minus the fat. Try this creamy low fat version and you will be licking the spoon.
- 500g broccoli
- 2 small potatoes
- 1 small onion/half cup
- 4-5 garlic cloves
- 1 lit water
- 1 cup milk
- 1 Tbsp cornstarch
- 1 Tbsp olive oil
- salt and pepper
- carrot for garnish
- cheddar cheese for garnish
- Separate the broccoli into florets and finely chop the stems. The stems will add bulk and are also full of nutrition so you do not want to waste them.
- Heat some oil in a thick bottomed stock pot. Fry the onion and chopped garlic. Add chopped potatoes and fry for some time until the potatoes soften a bit and are partially cooked. You may add a little water here to avoid sticking.
- Add all the broccoli and about one litre of water and put a lid on the pot. Some of the water will be absorbed. Switch off the heat when the potatoes are cooked. The broccoli will definitely cook by this time.
- At this point, you can use an immersion blender to blend everything roughly in the pot. If not, let this cool down and puree it in a blender or food processor in batches. Add everything back to the pot.
- The blended potato will lend a creamy aspect to the whole soup and it should be quite thick at this point.
- Season with salt and pepper.
- Mix in 1 Tbsp cornstarch with a cup of milk at room temperature such that there are no lumps. Add this to the soup pot.
- Keep stirring slowly so that the soup does not stick. The cornstarch will add some thickness and milk will add a creamy aspect.
- Serve this piping hot. Ladle in bowls and add some grated carrot on top for garnish. Add about a Tbsp of grated cheddar and mix it in as you eat.
- You can make this cheddar intensive by adding 2 cups of cheddar to the pot, or lots more cheddar to the bowl, but that will not make this 'low fat'.