Cream of Broccoli Soup, Lentil and Spinach Soup, Kale and Turkey Sausage and Potato Soup

Cream of Broccoli Soup

  • 5 cups broccoli florets
  • 1 carrot , peeled and chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • ½ cup 2% milk
  • 4 ½ cups fat-free low sodium chicken broth
  • 3 Tbsp. reduced-fat sour cream
  • ½ cup shredded sharp cheddar cheese
  • salt and pepper to taste

Combine the chicken broth, carrots, garlic, celery and onions in a medium stock pot over medium-high heat. Bring these in gredients to a boil. Reduce heat, cover stockpot and simmer these ingredients for 5 minutes. Add the milk, salt and pepper and broccoli to the stockpot. Recover the pot and simmer for another 10 minutes. Add the sour cream and then puree the soup. Adjust the salt and pepper, if necessary. Heat the soup through and sprinkle the cheddar cheese on top to serve. Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Lentil and Spinach Soup

  • 2 1/3 cups lentils
  • 2 cups baby spinach
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 8 cups low sodium chicken broth
  • 2 cloves garlic, minced
  • 1 teas. turmeric
  • 1 ½ teas ground cumin
  • 1 Tbsp. olive oil
  • ¼ cup fresh flatleaf parsley, chopped
  • Juice of half a lemon

Heat the oil in a Dutch oven or stockpot over medium heat. Add the onions and carrots to the hot oil and sauté until soft, about 5 minutes, stir frequently. Add the garlic, turmeric and cumin and cook for an additional 2-3 minutes. Add the broth and lentils and bring this mixture to a boil. Reduce heat, cover pot and cook on low heat for 30 minutes or until soup has thickened. Remove soup from heat and add the parsley and spinach. Stir in the lemon juice. Serve. Recipe makes 8 servings Estimated WW Smart points 1 per serving.