Gluten Free Tomato Broccoli Soup - 13g Carbs, 5g Fiber
From: Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. VIA www.livingwithout.com
Cold weather calls for the comfort of hot soup. This easy-to-prepare soup is great tasting and inherently nutritious.
Serves: 6
2 Tbsp olive oil, grape seed oil or coconut oil
1 medium yellow onion, diced
1/4 tsp sea salt
4 whole tomatoes, diced, or 1 (32-oz) can tomato juice
8 cups broccoli florets from 2-3 large stalks
3 cups gluten-free, dairy-free chicken or vegetable broth
1 tsp dried marjoram
1/2 tsp black pepper
1/2 tsp sea salt, or to taste
1. Heat oil in a large (6 quarts or larger) pot over medium heat. Saute onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned. Add tomatoes and continue sauteing for 2 minutes.
2. Add broccoli, broth, marjoram and pepper. Cover and simmer for 7 to 10 minutes or until broccoli is tender but not mushy. Taste and adjust seasoning.
Serves: 6
Nutrition per Serving: 110 Calories, 5g Total Fat, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 421mg Sodium, 13g Carbs, 5g Fiber, 5g Protein
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