Low Carb Vegetables Recipes

Ingredients:

3 qt water
3/4 cup water
6 cup sml fresh broccoli flowerets
1/2 tsp salt
1 tsp margarine
1/2 tsp dried whole oregano
1 cup chopped onion
1/4 tsp dried whole thyme
1 garlic clove, minced
1/8 tsp black pepper
1 cup plain low-fat yogurt
1/8 tsp ground red pepper
2 can low-sodium chicken broth *
1 cup cheddar cheese **

Instructions:

* 10-1/2 oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water
to boil in a Dutch oven; add broccoli and cook 7 mins or until tender.
Drain; set aside. Coat a large saucepan with cooking spray. Add margarine
and place over medium heat until melted. Add onion and garlic; saute 5 mins
or until tender. Position knife blade in food processor bowl; add broccoli
and onion mixture. Process until smooth, scraping sides of processor bowl
occasionally; set aside. Combine yogurt and flour in a large saucepan,
stirring with a wire whisk. Add broth and next 6 ingredients; stir well.
Cook over medium heat for 20 mins or until thickened and bubbly, stirring
constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring
until melted. Ladle soup into bowls; top with remaining cheese.

Yields 6 cups.

Per Serving:
Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/Iron: 1.6/Sodium: 411/Calcium 293

Servings: 4