Wednesday, October 3, 2012

Diva In The Kitchen: Skinny Mac and Cheese Soup with Broccoli

This month I am doing a Soup Series for my Recipe Wednesdays.  I'll be bringing you a new Chicken Tortilla Soup recipe, as well as a Thai Cabbage Soup and more.  At the end of the month, I will present you with a recipe for Smoked Salmon Chowder that is DELICIOUS!


First up is this Skinny Mac and Cheese Soup recipe.  It has the added benefit of broccoli to go along with the other veggies.  This recipe makes 5 servings at 253 calories per serving.  I found this recipe via SkinnyTaste, which is a great site for low calorie recipes and ideas.  They have a great variety of search options so you can find exactly what you want.

I often find that low calorie soups of this nature are very bland and unappetizing, but this one is tasty!  It is comforting and warm, especially as the weather turns chilly.  I also want to add that you shouldn't be afraid to spice it up.  A little smoked paprika or Mrs. Dash salt-free seasoning in whatever flavor you desire can really dress up a dish.  Or you can shake some hot sauce in your bowl for some extra warmth!


(For more nutritional information and an easy printer friendly version of this recipe, please visit the above link to check out the original recipe.)

Ingredients
- 4 oz dry elbow macaroni (I typically use whole wheat macaroni, but went with regular this time.)
- 1 1/2 cups onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp light butter
- 2 tbsp flour
- 2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
- 1 cup fat free milk
- Pinch nutmeg
- 1/2 tsp dry mustard
- Salt and fresh pepper to taste
- 2 cups (about 10 oz) broccoli florets, chopped into small pieces
- 1-1/2 cups 2% shredded sharp cheddar
- 2 tbsp parmesan cheese

Directions
Boil pasta in salted water according to package directions for al dente. Drain and set aside.

Chop onion, carrot, celery, garlic by hand or mini food processor.  In a large soup pot or dutch oven, melt light butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.  Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.

Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.



2 comments :

  1. Loving the link to Skinnytaste! Thanks for sharing. My husband and I just went back to low carb and we definitely need more variety in our meals.

    ReplyDelete
  2. Oh, you are welcome! I am so happy it is useful to you. I have made quite a few recipes from the site; they all have turned out really yummy. :-)

    ReplyDelete

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