Recipes

Broccoli Potato Soup
Makes about 11/2 quarts

Broccoli is a nutritional powerhouse, and this creamy soup makes it appealing to children.

2 1/2 cups vegetable broth
1 onion, chopped
2 garlic cloves, minced
2 potatoes, diced
4 cups broccoli florets
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tahini (sesame seed butter)
2 cups fortified, unsweetened soymilk

Heat 1/2 cup of vegetable broth in a large pot, then add onion and garlic and cook, stirring occasionally until soft, about 5 minutes.
Add diced potatoes and remaining broth, then cover and simmer until potatoes are tender, about 15 minutes.
Add broccoli and simmer until tender, about 5 minutes. Stir in cumin, salt, pepper, and tahini.

Transfer small batches to a blender and purée until very smooth, adding some of the soymilk to each batch. Return to pot and warm over low heat until steamy.

Per 1-cup serving: 140 calories; 5 g protein; 27 g carbohydrate; 2 g fat; 5 g fiber; 373 mg sodium; 135 mg calcium; calories from protein: 14%; calories from carbohydrates: 72%; calories from fats: 14%

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