The trick to this recipe is that the soup is thickened -- not by cream -- but by the starches from the rice, which is an infinitely healthier option.
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/4 cup long-grain brown rice (I used short grain and it was fine)
- 3 cups chicken or vegetable stock (Aim for low sodium)
- 4 cups fresh broccoli florets (I used broccoli crowns, and chopped them up, and I'm assuming Frozen would do in a pinch)
- 1/2 tsp. salt substitute
- Black pepper (to taste)
- In a large pot, heat oil over medium flame. Add onions and cook, stirring occasionally until they are translucent.
- When the onions have had a chance to cook, add the rice, stock, salt substitute, and pepper, and allow mixture to come to a boil. Then reduce heat to low, and simmer (covered) for 20 minutes.
- Stir in broccoli florets and allow mixture to return to boil, increasing the heat to medium. Cover and cook for five minutes, and then remove from the flame.
- Allow soup to cool slightly, and then blend until smooth.
- If the soup is too thick, add more water or stock for your taste.
Serving: 52 calories, 7 g carbs, 1 g fat, 4 g protein