Did you know that January is #NationalSoupMonth? We didn't find that out until this week, but it makes total sense if you ask us! With the cold weather, who wouldn't want to snuggle up by the fire with a nice, big bowl of warm soup?
So, in the spirit of staying in and enjoying a home-cooked meal, we thought it would be a great idea to share some of Carolyn Gundell's, RMACT's nutritionist, favorite soup recipes throughout the month.
1-pound (about 8 cups) broccoli florets, washed and trimmed
1 medium potato, peeled and diced
4 cups fat-free low-sodium stock
1 teaspoon salt, or to taste
One 6-ounce package baby spinach, washed, or 6-8 ounces frozen chopped spinach, thawed, drained, and squeezed
1 cup nonfat buttermilk
1/3 cup pasteurized instant nonfat dry milk (optional)
Freshly ground pepper, to taste
Shredded sharp cheddar cheese or your favorite cheese, for garnish
1. Melt the butter in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the broccoli, potato, stock, and salt and bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until the potatoes are tender. During the last 5 minutes, stir the spinach into the soup. Remove from the heat.
2. Allow the soup to cool slightly, then puree it in batches in a blender or food processor. Return the pureed soup to the rinsed-out saucepan.
3. In a large measuring cup or small bowl, combine the buttermilk and dry milk and whisk until smooth. Add to the pureed soup and bring the soup just to a boil over medium-high heat. Adjust the seasoning, garnish with the cheese and croutons (if desired), and serve immediately.