This can be left as a chunky soup or blended smooth with a food processor. To roast bell peppers; preheat the broiler, cut peppers in half and remove the seeds and white pith, lay them flat and broil for 7-10 minutes until skin is charred, when cooled remove skin.
Serves 4 Cook Time 1 1/2 hours
1 ½ C broccoli florets
2 garlic cloves, minced
3 red bell peppers
1 celery stalk
1 large leek (white and light green parts chopped)
2 tbsp olive oil
1 oz parmesan cheese, grated
2 tbsp tomato paste
1 q low-sodium chicken broth
1 cup basil, chopped fine
1 tbsp fresh thyme, chopped
1/4 tsp kosher salt
- Roast bell peppers (see hint), roughly chop and set aside.
- Heat olive oil in a medium pot over medium heat. Add broccoli, garlic, celery, leek and 1/2 tsp salt. Cook until vegetables are soft (about 7 minutes). Stir in the thyme, basil and roasted peppers. Push the vegetables over to one side of the pot and add the tomato paste to the other side and cook for 2 minutes, then stir in the vegetables increase the heat to high; add the chicken broth and 2 cups of water and simmer until soft (about 30 minutes).
- Sprinkle with parmesan cheese and kosher salt to serve.
Nutritional Information Per 1 1/2 C servings calories 171, fat 9g, protein 8.4g, carbohydrates 16g, fiber 5g, sodium 527 mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center