Broccoli, cheese and potatoes are friends from way back; this velvety smooth and vitamin-rich soup brings them together for a delicious reunion. It's so tasty that you'll never miss the cream — or the calories. Save time by using a package of broccoli florets.

1 tablespoon butter or olive oil
½ medium-size onion, chopped
1 clove garlic, minced
2 cups broccoli florets
1 medium-size Yukon Gold potato, diced
2 ½ cups low-sodium chicken broth or vegetable broth
¾ cup finely shredded cheddar cheese
¼ cup buttermilk, or more to taste
Salt and black pepper

  1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the broccoli, potato and chicken broth, raise the heat to high, and let it come to a boil. Reduce the heat, cover the saucepan and let it simmer until the broccoli and potato are softened, about 7 minutes.
  3. Let the broccoli mixture cool slightly, then transfer it to a blender or food processor and, working in batches if necessary, puree it until satiny smooth.
  4. Return the soup to the saucepan, add ¼ cup of the cheese and the buttermilk. Cook the soup over low heat until the cheese melts (do not let the soup come to a boil), about 3 minutes. Season with salt and pepper to taste.
  5. Pour the soup into serving bowls and top each with 3 tablespoons of the remaining cheese.

Tip: If pregnancy indigestion has you feeling the burn (heartburn, that is), try omitting garlic and/or onion from your soups.

Serves 2

Nutrition Info:
1 portion provides:

Protein: ½ serving
Calcium: almost 2 servings
Vitamin C: 2 servings
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: ½ serving
Fat: ½ serving