This soup is loaded with vitamin C (80% of RDA), and has 4 grams of fiber per serving so will keep you full. It is loaded with antioxidants, which help prevent disease, and all of this for a mere 80 calories per serving. What’s more is that it takes just a few moments to prepare.
Method: In your blender or Cuisinart,blend 1(10oz) box frozen broccoli florets (thawed), with 1(15 oz) can of low-sodium chicken broth, ½ tsp curry powder, ½ tsp salt or herbamare, and 1/8 tsp fresh ground pepper. Transfer to a medium soup pan. Add ½ tsp each grated lemon peel and fresh lemon juice. Cook over medium heat about 10-15 minutes or until hot. Serve with a small dollop of non-fat Greek yogurt.
Prairie Health Companion