Themed Eating Mini Series: Soup Sunday

January 19, 2014

Today kicks off the themed eating mini series, and I am so excited to open up the blog to a week of guests who will be sharing their recipes! If this is your first time visiting the blog, check here & here to catch up on the Hills' new meal plan. I must say, eating healthy based on a theme has made weekly dinner preparations so much easier and enjoyable. It also keeps husband and I on track for our 2014 goal of clean eating. Plus, there's always leftovers for lunches during the week. 

So, I'm starting the week off with Soup Sunday, a theme that revolves around a healthy soup recipe that will not only be packed full of nutrients, but filling as well. Tonight's soup was cream of broccoli, a good choice for a cold day. Not to mention, it took about 35 minutes, from start to finish, to cook. A short prep and cook time is a winner in my book. I hope you enjoy this soup as much as we did! 

Cream of Broccoli Soup
  • What You'll Need:
    • 3 (15 oz.) cans of fat free chicken broth
    • 1/2 cup milk (we used skim milk)
    • 2 TBSP low fat sour cream
    • 1/2 cup shredded, sharp cheddar cheese
    • 3/4 of a small onion, chopped
    • 1 carrot, peeled & chopped
    • 1 celery stalk, chopped
    • 1 garlic clove, chopped (we minced ours)
    • 5 cups broccoli florets (4 large heads of broccoli)
    • Ground black pepper to taste
  • What You'll Do:
    • In a mediu pot, bring all the chicken broth, onion, carrot, celery, and garlic to a boil. Cover and simmer for 5 minutes.
    • Next add the broccoli florets, milk, and pepper. Cover and cook for 10 minutes.
    • Put the sour cream into a blender, then add the soup. Purée the mixture, then add back to the pot, bringing it once again to a simmer. 
    • Add the cheese and then serve.
*This recipe came from Skinny Taste, and was slightly adapted to our preferences.

Be sure to stay tuned during the week for all the guest posts featuring different recipes, highlighting the day's dinner theme.