Pumpkin And Broccoli Chowder |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A wonderful, thick and creamy fall-style soup full of antioxidants and vitamins, as well as a boost of protein from the silken tofu. Super-flavourful! Ingredients:
1 large sweet onion, chopped |
1 tomato, diced |
1 t soy sauce |
4 c vegetable stock |
4 c pumpkin puree |
1 t maple syrup |
1/4 tsp salt |
1 tsp black pepper |
1 bunch broccoli |
1/4 c pureed lowfat silken tofu |
2 t lowfat soymilk |
Directions:
1. Cut the tops of the broccoli into small flowerets; julienne the stems.
2. Heat a large stockpot over medium-high heat. Spray with cooking spray and add onion.
3. Sauté 6 to 7 minutes.
4. Add the soy sauce and the tomato.
5. Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
6. Add the stock to the soup pot. Add the pumpkin or squash puree, the maple syrup, salt, and black pepper. Heat, stirring often.
7. Separately, steam the broccoli 4 minutes.
8. Stir broccoli into the soup.
9. Add the tofu puree and the soymilk.
10. Let the soup cook over low heat, stirring occasionally, 10 minutes. Do not let the soup boil. Serve hot.
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