Winter broccoli soup

Pair this delicious broccoli soup with a hearty slice of wholegrain bread and a colorful salad for the perfect lunch or a light dinner. Broccoli is an excellent source of vitamin C, folate and fiber. It is also a member of the cruciferous family of vegetables, which, according to experts, may help protect against some types of cancer.

Ingredients:

• 1 large celery rib, thinly sliced
• 1 medium bunch broccoli, florets only, coarsely chopped
• 1 medium onion, chopped
• 2 small parsnips, peeled and sliced
• 4 cups fat-free, reduced-sodium chicken broth, or vegetable broth
• Freshly ground black pepper, to taste
• Chopped fresh parsley (for garnish)

Directions:

In a deep saucepan, add the celery, broccoli, onion, parsnips, broth and black pepper. Cover the pan and bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are very tender, about 20 minutes.

Uncover and let the vegetables cool for 10 minutes.

In a blender, puree the soup until velvety-smooth. Serve in bowls or pour into mugs. Garnish with parsley, if desired.

Makes 4 servings.

Per serving: 80 calories, 0 g total fat (0 g saturated fat), 19 g carbohydrates, 3 g protein, 5 g dietary fiber, 480 mg sodium

Source: American Institute for Cancer Research