Broccoli Soup

4 Servings, Each Counts as: 1 Life Protein, 2 Life Carbs, 3 Life Fats 

2 Tbsp olive oil 
1 medium onion, sliced
1 garlic clove, smashed
1 potato (russet), peeled and diced
4 cups low sodium chicken broth
1 Ib. frozen broccoli, thawed
4 tbsp fat-free half and half

1. In a saucepan, add olive oil, onion and garlic over medium heat; cook until translucent, about 5 minutes. 
2. Add the potato, thyme, and broth and bring to boil. 
3. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. 
4. Add the broccoli and simmer for 3 minutes 
5. Allow to cool slightly. 
6. Carefully puree the soup in batched in a blender
7. Return the soup to the pot and add the half and half 
8. Bring to a simmer, season with pepper to taste. 

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