Thursday, June 25, 2009

Recipe of the Day

Creamy Broccoli and Potato Soup
Submitted By: Kierstin Buchner

Recipe Category/s: Vegan, Healthy weight loss

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serving Size: 4 servings

Here’s a rich and satisfying soup made with healthy ingredients that will satisfy your cravings for comfort food year-round, without wreaking havoc on your plan for a trim waistline.


Broccoli is a member of the cruciferous family. Cruciferous vegetables have been shown to provide protection against certain cancers, they contain antioxidants, and are high in fiber. Broccoli is an excellent source of vitamin A and C, as well as riboflavin, calcium and iron. The intense yellow color of Yukon gold potatoes means they are high in vitamin A, which promotes good vision, healthy skin, and improved immune system. The peel stores good amounts of potassium, helping to reduce risk of stroke. Potatoes also contain glutathione, an antioxidant that may help protect against cancer.


3 tablespoons good olive oil
2 stalks celery, chopped
1 yellow onion, chopped
3 cloves garlic, finely chopped
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
4 cups of broccoli, cut into 1-inch pieces
3 yukon gold potatoes, cut into 1/2-inch pieces
4 cups low-sodium vegetable stock
1 tablespoon fresh thyme leaves
1/4 cup plain soy milk, or milk
3 tablespoons non-dairy sour cream, or sour cream


Heat olive oil in a pot over medium-high heat. Add the celery, onion, garlic, salt and pepper. Sauté until soft, about 3 minutes.

Add the broccoli, potatoes, vegetable stock, and thyme leaves. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes.

Remove from heat and pour into a blender or food processor. Add the milk and sour cream, and blend until desired consistency is achieved, working in batches if necessary. Be careful when blending hot liquids, as they can expand.

Make any final adjustments to seasoning. Serve immediately, or return to pot to keep warm.