Note: This recipe is especially for pregnant
and breastfeeding women, but it can be a nutritious part of
almost anyone's diet. Pregnant and breastfeeding women need
to consume extra calories and eat a variety of nutritious foods
to contribute to their baby's growth and
30 to 45 minutes (includes cooking time)
- 1 c. onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 clove garlic, chopped
- 6 c. broccoli, chopped (about 2 crowns)
- 2 c. low sodium chicken broth
- 2 c. skim milk
- ground black pepper to taste
- In a large soup pot, combine onion, carrot, celery, garlic,
and chicken broth. Bring to a boil.
- Add the broccoli, cover the pot, and cook for 5 to 10 minutes
or until broccoli is tender.
- Allow the soup to cool and transfer the soup to a blender.
Add skim milk and blend until smooth.
- Transfer soup back to the pot and reheat the mixture slowly
until heated through.
about 1 cup
Nutritional analysis (per serving):
8 g protein
1 g fat
0.5 g sat. fat
17 g carbohydrate
6 g fiber
3 mg cholesterol
142 mg sodium
169 mg calcium
1 mg iron
183 mcg folic acid
Nutritional analysis may vary depending on ingredient brands
Why this recipe is good for pregnant or breastfeeding
This soup is high in folic acid because of the amount of
broccoli used. Adequate folic acid intake is important, especially
during the early weeks of pregnancy, to help prevent birth
Steven Dowshen, MD
Date reviewed: August 2005
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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