If you love the flavor of Italy, you’ll love this soup. It’s rib-sticking, heart-warming, and really healthy. It’s so low calorie and low fat, you won’t even have to feel guilty!
1 full bunch of fresh broccoli
1 tsp olive oil
1 tablespoon of uncooked white long grain rice
2 to 3 cloves of garlic, peeled and crushed
2 cups of chicken stock (can use vegetable stock if preferred)
1 tsp. oregano
Salt and pepper to taste
1. Cut the florets off the broccoli stalks and set them aside. Chop the stalks into roughly half-inch cubes.
2. Set a pot on medium high heat. Add olive oil, uncooked rice and garlic (less if you’re not a garlic fan; more if you are). Stir the garlic and rice, keeping them moving as the oil heats up.
3. After a minute or two, once the oil starts crackling and the rice and garlic are beginning to brown, add the broth and oregano.
4. Add the chopped broccoli stalks and bring to a boil, then reduce to a simmer. Let it simmer for 5 to 7 minutes, until the stalks are soft when pierced with a fork. Remove from heat.
5. Strain the soup into a large, heat-proof bowl. Put the stalks into a food processor or blender.
6. Return the broth to the pot and add the florets. Let them simmer in the broth 5 to 7 minutes.
7. Puree the broccoli stalks until smooth and creamy. Ladle in a few more spoon of broth if necessary to help it puree smoothly.
8. Return the broccoli puree to the soup and stir. Add salt and pepper to taste.
9. This recipe makes four servings of soup: 82 calories per bowl; 1.7 g. of fat; 13 g. of carbs; 4 g. of fiber.
10.For an additional 20 calories, finish each bowl off with a sprinkle one teaspoon of parmesan.
Serve with a crusty whole wheat roll.
Photo: Pegasus Legend Blog Spot