Cream of Broccoli Potato Soup

Prep:5minCook:20min

"Cream of soups are often full of-well-cream, which can roll them out for someone with IBS. However, with some simple substitutions, "Cream of" soups can remain in your diet. This creamy, colorful soup makes a flavorful lunch or dinner. It's easy to make ahead and refrigerate, and you can simply heat it up on the stove top or in the microwave".

Updated at: Thu, 17 Aug 2023 04:03:09 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories194.2 kcal (10%)

Total Fat6.3 g (9%)

Carbs28.8 g (11%)

Sugars6.9 g (8%)

Protein4.6 g (9%)

Sodium871.2 mg (44%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspgarlic oil

6scallions

green parts only, finely chopped

2baking potatoes

peeled and cut into 1-inch cubes

2 cbroccoli florets

6 cpoultry broth

1 tspdried thyme

½ tspsea salt

¼ tspfreshly ground black pepper

1 cunsweetened rice milk

plain

2 Tbspcornstarch

Instructions

Step 1

In a large pot over medium high heat, heat the oil until it shimmers.

Step 2

Add the scallions and cook for about 4 minutes, stirring occasionally, until soft.

Step 3

Stirring the potatoes, broccoli, broth, thyme, salt and pepper. Bring to a simmer, reduce the heat to medium low, and cook for about 10 minutes, stirring occasionally, until the potatoes are tender.

Step 4

In a small bowl, whisk together the rice milk and cornstarch. Add the slurry to the soup in a thin stream, stirring occasionally. Cook for about 2 minutes until the soup thickens.