Creamy Broccoli Turmeric Soup - 14.3g Carbs, 6.7g Fiber, 5.8g Sugar
From: www.aharmonyhealing.com
Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free
Servings: 4
1 Tbsp organic virgin coconut oil
1 small white onion, diced (1/2 cup)
1stalk celery, diced
1 1/2 tsp Himalayan pink salt
2 garlic cloves, minced
1 tsp turmeric powder
1 large head Broccoli, stems removed and cut into florets
1 bay leaf
5 cups organic vegetable stock
1/4 tsp fresh ginger, grated
1/8 tsp cayenne pepper
1/8 tsp fresh ground black pepper
1 small avocado
1/2 fresh lemon
1. Melt coconut oil over medium heat in a large pot with a lid. Add diced onions and celery and sprinkle with 1 teaspoon of the Himalayan pink salt. Cook until soft around 3-5 minutes.
2. Add garlic and turmeric during the last 1-2 minutes of the onions and celery cooking, and continue cooking on low heat while stirring frequently to keep the garlic and turmeric from burning.
3. Add broccoli florets, bay leaf, vegetable stock, ginger, cayenne, black pepper, and remaining 1/2 teaspoon of salt. Cover pot and cook over medium-low heat until broccoli is tender, around 25-30 minutes.
4. After soup is done cooking, remove from heat and add peeled and pitted avocado that is cut in half. Puree soup with an immersion blender until smooth. You can also blend the soup in a regular blender. Taste and add more salt if needed.
5. Pour soup into bowls and add a squeeze of fresh lemon juice. Enjoy immediately.
Nutrition From: www.caloriecount.about.com
>> Omitting salt. Using low sodium broth. Using 2 cups broccoli.
Servings: 4
Serving Size: 426 g
Nutrition per Serving: 164 Calories, 98 Calories from Fat, 10.8g Total Fat, 4.8g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 198mg Sodium, 14.3g Total Carbs, 6.7g Dietary Fiber, 5.8g Sugars, 4.6g Protein
Vitamin A 8% - Vitamin C 85% - Calcium 6% - Iron 10%
Nutrition Grade: B+
Good points:
No cholesterol
High in dietary fiber
High in potassium
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in saturated fat
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