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Broccoli Soup with Lemon Cream

Category: Soups & Stews
Servings: 6
Prep + Cooking Time: 50 Minutes

Ingredients: (Conversion Chart)

  • tablespoon olive oil
  • cup finely chopped celery
  • 1 large onion, chopped
  • 1 small potato, peeled and thinly sliced
  • salt
  • freshly ground black pepper
  • teaspoon dried oregano
  • 1 quart low-sodium chicken broth
  • 5 cups broccoli florets
  • Juice of lemon
  • 3 tablespoons non-fat sour cream


  1. Heat olive oil in a saucepan over low-medium heat. Add celery and onion, season lightly with salt and pepper, and cook, stirring, for 5 to 6 minutes.
  2. Add potato, oregano, and broth and bring to a boil quickly over high heat. Lower heat and simmer until vegetables soften, about 15 minutes. Add broccoli and simmer until just tender, about 5 to 7 minutes.
  3. Blend lemon juice and sour cream together. Set aside.
  4. Puree the soup in a blender. Strain. Serve soup in bowls with a dollop of lemon sour cream.

Nutrition Info:

90 calories (6g protein, 14g carbohydrate, 2g fat, 209mg sodium) per serving

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