I don’t know about you, but after a long weekend away with friends, or on any sort of vacation, I always feel the need to detox a little when I get home…making sure that belt still tightens in the same place it did before I left! Indulging is great ~ I recommend it ~ but it’s also important to get back on the healthy-food wagon afterwards, and exercising when you can, so you don’t undo any hard work you’ve been putting in.
I found this recipe in Real Simple magazine while hanging with friends last weekend, and made it as soon as I got home to help shed that extra weekend pound (or two.) It’s remarkably creamy for a non-dairy dish, and just the right thickness to be filling after a generous serving. What’s better is that, aside from the oil used to sautee the onions, this is virtually fat free, and very low calorie ~ it makes so much soup even the potato goes very far! Not to mention, take a look at the ingredients…they’re such staples you may not even need to run to the market!
1 TBSP olive oil
1 medium onion, chopped (I used a yellow one)
½ tsp crushed red pepper
2 cups low-sodium vegetable broth
1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
1 large russet potato, peeled and cut into 1/2 inch pieces
2 cups of water
1/2 tsp of salt
1/4 tsp of black pepper (I left it out…gives me a headache)
2 oz. (1/2 cup) shredded cheddar (I use Daiya vegan cheddar)
Heat olive oil in a large saucepan over medium heat. And chopped onion and crushed red pepper and cook, stirring occasionally, until the onion is soft (4-6 minutes.)
Add vegetable broth, broccoli, potato, water, salt and black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18-20 minutes.
In a blender, working in batches, puree the soup until smooth. I use a handheld immersion blender in the saucepan ~ it’s so easy and far easier to clean. Top with shredded cheddar and bagel chips, if desired, before serving.
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