Cream of broccoli or other veggies

October 1, 2009 at 6:18 pm Leave a comment

How to make Cream of Broccoli, or other veggie soups

This is a delicious creamy soup with high protein and fiber content. It provides the nutrients that you need for a healthy body such as vitamins, minerals and flavonoids (antioxidents)

1 medium size onion (chopped)
2 tablespoons olive oil or other vegetable oil like canola oil
3-4 tablespoons of instant oat meal (provides starch and give the creamy taste to your soup)
1 lb vegetable of choice cut into big pieces (broccoli florets, asparagus, spinach or mixture of vegetables that you like)
3 cups of milk (gives the creamy taste to your soup and provides important nutrients such as calcium and protein)
2 egg whites, mixed well with 1/2 cup of milk (provides protein)
salt and pepper to taste

Steam the vegetables until fork tender (about 5-10 minutes). To preserve the color of the vegetable, instantly after steaming is over place them in a sieve and briefly run cool water on them.

During the steaming process, golden onions in canola oil or olive oil. Add 1 cup of milk, salt and pepper. Cook at a medium heat for about 5-10 minutes. Turn off the heat.

Add the egg white-milk mixture slowly a little at a time while mixing with a spoon.

Place the soup in the food processor, and puree till it is smooth and creamy. Place them back in the pot. Add the rest of the milk and bring it to boil while mixing.

Note1: For pureed diet, if there are lumps in the soup after pureeing, pass the soup through a strainer to remove the lumps or unprocessed hard to chew fiber.

Note 2: The consistency of the soup must be like apple sauce. If your soup is too thick for the phase 2 after your surgery, you can thin the soup by adding a little milk to your soup.

Note3: If desired, cooked chicken breast may be added and pureed.


Entry filed under: Recipes, Soup.

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