LIGHT COCONUT CREAM BROCCOLI AND BARLEY SOUP
This refreshing light cream soup is chock-full of yummy flavors! I was inspired to add the barely for fiber and substance, and the low-fat coconut milk is a tasty change. Super easy to make. The flavor is refreshing, too!
Provided by HAP
Categories Barley Soup
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
- Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
- Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can puree the soup with a stick blender directly in the pot.
- Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 49.9 g, Cholesterol 17.4 mg, Fat 13.2 g, Fiber 8.9 g, Protein 9.7 g, SaturatedFat 7.6 g, Sodium 1163.7 mg, Sugar 6.8 g
BROCCOLI BARLEY SOUP
The addition of barley makes this both a flavorful and hearty broccoli soup.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.
LIGHT CREAM OF BROCCOLI SOUP
Make and share this Light Cream of Broccoli Soup recipe from Food.com.
Provided by Sistercooks
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
- In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
- Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
- You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.
Nutrition Facts : Calories 134.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 299.3, Carbohydrate 15.9, Fiber 2.3, Sugar 1.1, Protein 8.1
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