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Puree of Broccoli Soup with Freshly Grated Nutmeg

Per Serving

Puree of Broccoli Soup with Freshly Grated Nutmeg

Makes: 4
Serving Size: Scant 1 cup
Calories 100
Fat 2 g
Saturated Fat 1 g
Carbohydrate 14 g
Fiber 3 g
Sugars 7 g
Cholesterol 5 mg
Sodium 430 mg
Protein 8 g
Choices: Carbohydrate 1, Fat 0.5
  • Makes: 4
  • Serving Size: Scant 1 cup


2 tsp. unsalted butter
3/4 cup chopped white onion
1/4 tsp. white pepper
4 cups bite-size broccoli florets and tender stems
3 cups natural fat-free chicken broth
2 tsp. fresh lemon juice
1/2 cup fat-free evaporated milk
1/8 tsp. freshly grated or ground nutmeg
1/8 tsp. sea salt, or to taste


  1. Melt the butter in a large saucepan over medium heat. Sauté the onion and white pepper for 3 minutes or until the onion is softened.
  2. Add the broccoli, broth, and lemon juice. Simmer, covered, for 20 minutes or until the broccoli is very tender.
  3. Use a hand blender to puree the soup in the pot. Or puree the soup in batches in a blender, reheating in a clean pot over medium heat. (See the "hot fill" line on your blender container for guidance, if available.)
  4. Stir in the evaporated milk, nutmeg, and salt. Heat the soup for 3 minutes or until hot.

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