Creamy Lemon Broccoli Soup

You have got to try this - absolutely delicious.

Ingredients

1/2 tablespoon olive oil
1/2 cup celery, chopped fine
1 large onion, chopped
1 small potato, peeled and diced
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon dried oregano
4 cups low sodium chicken broth
5 cups broccoli florets
1 teaspoon lemon juice
3 tablespoons non-fat sour cream

Instructions:

Place the olive oil in a Dutch oven pan over medium heat. Place the celery and onion into the heated oil. Cook 8 minutes stirring occasionally. Place the potatoes into the pan. Sprinkle in the pepper and oregano and stir slightly. Add the bay leaf. Pour in the broth. Turn the heat to high and bring soup to a rapid boil. Once boiling reduce the heat to medium low. Cook soup 20 minutes. All the vegetables should be very tender. Place the broccoli florets into the soup. Continue cooking 10 minutes or until the broccoli just begins to tender. Remove the soup from the heat. Remove the bay leaf and discard. Place the soup in the blender. Puree until very smooth. Pour the soup into serving bowls. Place the lemon juice and sour cream in a small bowl. Blend the two ingredients together well. Add one or two spoons of the lemon mixture to the top of the soup before serving.

Tip: This recipe is full of vegetables and extremely low in fat.

Nutritional Information (Approximate Values):

Calories 90, 6 g protein, 2 g fat, 1 g saturated fat, 14 g carbohydrate, 4 g fiber and 209 mg sodium per 1 1/2 cup serving.