Low Carb Vegetables Recipes

Ingredients:

1 lb broccoli florets
1 tbsp olive oil or butter
1 small onion, chopped
1 celery rib, sliced
1 large or 2 small scallions, green
1 and white parts, chopped
2 (14 1/2 oz) cans vegetable
1 stock
1 cup water
1 small potato, chopped (about 1 cup
1 salt and freshly ground
1 black pepper to taste
6 tbsp roasted red peppers, peeled
1 and chopped fine (optional,
1 also available bottled in
1 the supermarket)

Instructions:

Separate the broccoli florets from the stems; florets should be cut
into smaller pieces. Peel stems, slice in half lengthwise and chop
roughly. Heat oil or melt butter in a large saucepan or stock pot.
Saute onion, celery and scallions in hot oil or butter until onion
edges begin to brown, about 5 minutes Add the broccoliand stir-fry
for 1 minute. Add stock, water and potatoes and bring to a boil.
Reduce heat and simmer about 15 minutes, or until broccoli and
potatoes are tender when pierced with a fork. Puree in batches in a
blender or food processor, being careful not to fill blender full, as
the hot ingredients may expand when blended. Return to pan and add
salt and pepper to taste. If necessary, thin with additional stock or
water. Ladle hot soup into bowls and garnish each bol with 1
tablespoon of optional roasted red pepper. Makes 6 servings.

Per serving: Calories76 Fat 3g No cholesterol

Servings: 4