CREAMY, BEANY BROCCOLI CARROT SOUP

Serves: 4 servings

CREAMY, BEANY BROCCOLI CARROT SOUP

Ingredients

1 TBSP olive oil

1 pound broccoli, cut into small pieces

½ pound carrots, peeled and cut into small pieces

1 onion, chopped

2 cloves garlic, minced

2 cups chicken broth

2 cups 2% or fill fat milk

3/4 cup plain Greek yogurt-2%

½ cup shredded extra sharp cheddar cheese

1 15-ounce can of cannellini beans, rinsed and drained

Salt and pepper to taste

Dash of cayenne pepper

Dash of nutmeg

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Preparation

Heat the olive oil in medium pot over medium-high heat. Add onions and garlic saute` until golden. Puree the cannellini beans in a blender. Add the broccoli-broth mixture, Greek yogurt, shredded cheddar, spices and puree until smooth


Nutritional Facts

Per serving:

Calories: 338 Carbohydrate: 43 grans Fiber: 10.2 grams Fat: 17 grams Protein: 24.5 grams

What were the swaps?

Olive oil instead of butter- liquid fat- use less overall fat

Greek yogurt in place of cream- adds protein and decreases fat and calories

Pureed beans to replace the cream adds protein and saves fat and calories

Shredded Cheddar means less cheese used overall to save calories and fat