• 8servings
  • 60minutes
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 quart low sodium free range chicken broth

  2. 4 cups water

  3. 1 package broccoli slaw

  4. 2 large yukon gold potatoes , cut into 1" pieces

  5. 1 cup spinach

  6. 1 small onion chopped

  7. 1 clove garlic , chopped

  8. 1 tablespoon thyme , minced

  9. 1 cup low fat buttermilk

  10. 1 tablespoon lemon juice

  11. 1 cup low fat cheddar cheese, shredded

  12. 4 tablespoons parsley , minced

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.

  2. Using and immersion blender, or a blender, puree soup until creamy. If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.

  3. Add cheese and buttermilk and blend well.

  4. Top with parsley and a sprinkle of cheddar cheese.

  5. Amount Per Serving Calories: 55 Total Fat: 1.57g Cholesterol: 5mg Sodium: 247mg Total Carbs: 4.80g Dietary Fiber: 0.75g Sugars: 2.59g Protein: 5.55g Weight Watchers Points 1


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