Cook broccoli florets until just tender in salted water. Drain but reserve 3 cups water for later. Rinse with cold water to stop cooking. Melt butter and add potato, onion, bell peppers, broccoli stems and garlic and cook until onion soft. Add cumin mustard, salt and pepper and cook. Add reserved water and simmer for 20-30 min. Add cream, cheese, salt, pepper, hot pepper, broccoli florets and cook on low until heated through. You can puree part of soup if dont want it so thick
Per Serving (excluding unknown items): 277 Calories; 20g Fat (64.8% calories from fat); 12g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 617mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6|
|Calories from Fat: 205 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 69.7mg||21 %|
|Sodium 294.3mg||10 %|
|Potassium 558.6mg||15 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 18.3g|
|Protein 13.7g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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