Today kicks off the themed eating mini series, and I am so excited to open up the blog to a week of guests who will be sharing their recipes! If this is your first time visiting the blog, check here & here to catch up on the Hills' new meal plan. I must say, eating healthy based on a theme has made weekly dinner preparations so much easier and enjoyable. It also keeps husband and I on track for our 2014 goal of clean eating. Plus, there's always leftovers for lunches during the week.
So, I'm starting the week off with Soup Sunday, a theme that revolves around a healthy soup recipe that will not only be packed full of nutrients, but filling as well. Tonight's soup was cream of broccoli, a good choice for a cold day. Not to mention, it took about 35 minutes, from start to finish, to cook. A short prep and cook time is a winner in my book. I hope you enjoy this soup as much as we did!
- What You'll Need:
- 3 (15 oz.) cans of fat free chicken broth
- 1/2 cup milk (we used skim milk)
- 2 TBSP low fat sour cream
- 1/2 cup shredded, sharp cheddar cheese
- 3/4 of a small onion, chopped
- 1 carrot, peeled & chopped
- 1 celery stalk, chopped
- 1 garlic clove, chopped (we minced ours)
- 5 cups broccoli florets (4 large heads of broccoli)
- Ground black pepper to taste
- What You'll Do:
- In a mediu pot, bring all the chicken broth, onion, carrot, celery, and garlic to a boil. Cover and simmer for 5 minutes.
- Next add the broccoli florets, milk, and pepper. Cover and cook for 10 minutes.
- Put the sour cream into a blender, then add the soup. Purée the mixture, then add back to the pot, bringing it once again to a simmer.
- Add the cheese and then serve.
Be sure to stay tuned during the week for all the guest posts featuring different recipes, highlighting the day's dinner theme.
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