As the weather turns colder, it’s not uncommon for people to hole up and turn to comfort food. Unfortunately, most of these dishes are full of fats and carbohydrates and not suitable for anyone living with diabetes or trying to lose weight.
Luckily, this hearty and delicious recipe for cream of broccoli soup will warm you up and fill you up without hurting your weight-loss efforts. You can find this and other healthy diabetic diet recipes in my Reversing Diabetes Cookbook.
Recipe for Cream of Broccoli Soup
- 1 teaspoon extra-virgin olive oil
- 1 onion, chopped
- 1 clove garlic, peeled and minced
- ½ teaspoon curry powder
- 4 cups broccoli florets, coarsely chopped (or 1 16-ounce package frozen chopped broccoli, thawed and drained)
- 1½ cups low-sodium chicken broth
- 1 cup part-skim ricotta cheese
- 1 cup evaporated skim milk
- ½ teaspoon salt substitute
- ¼ teaspoon freshly ground black pepper
In a large saucepan, heat olive oil over medium heat. Add onion, garlic and curry powder and cook, stirring often, for 3 to 4 minutes.
Add broccoli and broth to pan, bring to a boil, and cook for 8 to 10 minutes until broccoli is tender. Add ricotta, milk, salt and pepper.
Place soup in a food processor or blender and process until just smooth. (Unless your food processor is very large, do half at a time.)
Return soup to the saucepan. Cook for 2 to 3 minutes over medium heat until hot, stirring often.
Nutritional information per serving: 129 calories, 5 g fat, 11 g protein, 12 g carbohydrate, 2 g fiber, 14 mg cholesterol, 358 mg sodium.