- 2 Large Zucchini
- 2 Stalks of Celery
- 1 head of Broccoli (about 1 1/2 cups of Broccoli Florets)
- 1 tablespoon of Olive Oil
- 3 Cups of Chicken or Vegetable Stock
- 2 tablespoon of Pine Nuts
- Salt, Pepper and Spices to Taste.
I’ve been trying to eat more veggies in my daily intake lately and I am also feeling a bit “flu-ish” this week, so making this Cream Soup was liking killing two birds with one stone for me!
This is a SUPER healthy Lunch or Side-Dish idea! It’s filled with green veggies, thus nutrients and healthy fibers! And Don’t let the name fool you; I call it a “Cream” because the final texture is just like that of vegetable creams, but the preparation is that of a clean, low fat soup! The best of two worlds, in my opinion! All the taste and texture of a fat-filled cream but with none of the calories, since this cream soup is not made with any dairy, only healthy ingredients!
Here’s how I made it:
- Clean and Cut the vegetables: slice the celery, dice the zucchini and cut off the florets from the broccoli bunch, mine was a relatively small one so it yielded to about a cup and a half of Broccoli Florets.
- In a large pot and over medium to high heat add 1 tablespoon of Olive oil and sautee the vegetables. Feel free to add onions or garlic at in this stage of the process if you’d like, I have a food intolerance to them so I choose not to add them in my food.
- Add the Chicken or Vegetable Stock. If you have the time to make it at home, that’s awesome! I didn’t have any so I used Low-Fat Maggi Chicken Stock bought from the store; the nutritional info said it only had about 15 calories and a couple grams of fat, so I consider this healthy enough and I use it. Makes my life a lot easier than having to make my own stock!
- Bring the stock and veggies to a boil, then cover and lower temperature to medium-low so that the soup is just simmering and allow to cook for 15-20 minutes, until the vegetables are soft and tender.
- Allow for the soup to cool a bit.
- Add the soup to a blender, add salt and pepper as well as any other spices you might want to taste (I added a half a tea spoon of cumin for example), add 1 tbs of Pine Nuts, and Blend for 2 minutes or until creamy and smooth. My blender is not big enough to fit all the soup at once, so I blended it in two badges.
- Place the cream back in the pot and place over medium-low heat to simmer for another 15 mins. Decorate with Pine Nuts when serving!
Creams and soups like this one, low fat and totally healthy, are excellent for weight loss! They act as “fillers”: high volume, so you fill fuller, but low calories and with great nutritional value! I try to make cream soups as often as I can and the great thing is that I can freeze them and have them ready for any occasion!!