Of course Bethenny Frankel would find a way to make a clean yet creamy and delicious soup!
Being the
Skinnygirl that she is, Bethenny swears by this tasty soup to keep you warm on a chilly day without adding blubber!
Broccoli + Leeks + 98 calories per bowl = yes please!
Ingredients
- 1 tbsp vegetable oil
- 1.5 cups sliced leeks, white and pale-green parts onl y
- 2 tsp minced garlic
- 1 cup peeled and cubed potato
- 6 cups broccoli florets
- 6 cups vegetable stock
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
How To:
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1. Heat oil in a 4-quart saucepan over medium heat. Add leeks and cook until softened (3-4 minutes). Stir in garlic and cook 1 additional minute. Add potato cubes and broccoli; cook, stirring, until potatoes begin to soften (3-4 minutes).
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2. Pour in stock and bring to a boil; reduce heat and simmer, uncovered, until broccoli is tender (20-25 minutes). Puree in batches using a blender or an immersion blender. Add salt and pepper, then return to pot and warm through (2-3 minutes).
{ Image & Recipe Credit to
Bethenny Frankel }
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