Cream Of Broccoli Soup - Low Fat

1. Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.

2. Peel the broccoli stalks& cut into 1/2 inch rounds; saute, stirring occasionally for an additional 5 minutes.

3. Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until broccoli is tender.

4. Being careful with this hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

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Nutrient	Quantity
Total fats	16.1333 g
Protein	7.2321 g
Carbohydrates	33.9546 g
Energy	254.942 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.151 g
Water	339.0963 g
Aspartic acid	0.6444 g
Calcium, Ca	86.4183 mg
Lutein + zeaxanthin	61.28 g
Fiber, total dietary	8.1367 g
Fatty acids, total saturated 22:0	0.0174 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	1.47 g
Niacin	0.509 mg
Vitamin A, RAE	0.02 g
Arginine	0.552 g
Riboflavin	0.1074 mg
Tocopherol, beta	0.0399 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0051 g
Fatty acids, total saturated 20:1	0.0423 g
Glutamic acid	1.5278 g
Sodium, Na	12.2733 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1741 g
Total lipid (fat)	16.1333 g
Manganese, Mn	2.1738 mg
Fructose	1.4348 g
Proline	0.3487 g
Fatty acids, total saturated 16:0	1.9311 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	1.1014 g
Choline, total	18.8198 mg
Sugars, total	5.2035 g
Serine	0.3155 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.2938 g
Vitamin B-6	0.224 mg
Selenium, Se	15.9819 g
Ash	1.6619 g
Fatty acids, total saturated 18:1 undifferentiated	10.5508 g
Pantothenic acid	0.6427 mg
Phenylalanine	0.3291 g
Copper, Cu	0.2297 mg
Betaine	6.8408 mg
Thiamin	0.427 mg
Methionine	0.1133 g
Iron, Fe	2.6064 mg
Carbohydrate, by difference	33.9546 g
Phosphorus, P	275.9287 mg
Folate, total	38.5233 g
Tocopherol, gamma	0.135 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.3113 g
Valine	0.3489 g
Fatty acids, total saturated 18:2 undifferentiated	2.2237 g
Glycine	0.346 g
Glucose (dextrose)	2.1898 g
Fatty acids, total saturated 14:0	0.0221 g
Zinc, Zn	1.3039 mg
Isoleucine	0.2438 g
Tocopherol, delta	0.0313 mg
Fatty acids, total saturated 12:0	0.0081 g
Fatty acids, total polyunsaturated	2.382 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.485 g
Tocotrienol, alpha	0.7365 mg
Vitamin A, IU	2.85 IU
Folate, DFE	38.5233 g
Tryptophan	0.1246 g
Vitamin C, total ascorbic acid	9.342 mg
Phytosterols	46.995 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.1748 g
Fatty acids, total saturated 20:0	0.0559 g
Tocotrienol, beta	0.0251 mg
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.2351 g
Vitamin K (phylloquinone)	11.6167 g
Fatty acids, total saturated	2.3696 g
Histidine	0.1531 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	10.7939 g
Threonine	0.1921 g
Folate, food	38.5233 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	2.7829 mg
Magnesium, Mg	96.3033 mg
Lysine	0.3032 g
Potassium, K	374.3877 mg
Cystine	0.1909 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	44	10.274	0.11
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Water	1 cup	0	0	0
white pepper	0.5 teaspoon	3.552	0.8233	0.0254
oat	0.33 cup	77.08	20.7489	2.2027
vegetable stock chicken	5 cups	0	0	0
broccoli stem	1 bunch	0	0	0