To preserve broccoli's bright color, The Clever Carrot blogger Emilie Raffa cooks the florets for just a few minutes when the other vegetables are already soft. She then adds a big bunch of parsley before pureeing this fresh, warming soup from her book The Clever Cookbook. This recipe was in the January 2015 issue of O Magazine.
In a large pot, warm olive oil over medium heat. State onion, celery and garlic until soft, about 8 minutes. Season with 1/4 tsp. each salt and pepper.
Add potato and stir to combine. Por in stock, over and bring to a boil. Reduce heat to low and simmer partially covered, until potato is soft, about 10 minutes. Add broccoli and cook until barely tender, about 4 minutes. Add 1/3 cup parsley and 1/3 cup feta
Using a blender, puree soup in batches (or use hand blender). Add stock or water to reach desired consistency. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Ladle into bowls and top with remaining parsley, get and dill. Drizzle with olive oil and serve.
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Serving Size: 1 Serving (1901g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2284 | ||
Calories from Fat: 1126 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.1g | 167 % | |
Saturated Fat 75.7g | 378 % | |
Monounsaturated Fat 38.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 476.6mg | 147 % | |
Sodium 2096mg | 72 % | |
Potassium 5782.1mg | 152 % | |
Total Carbohydrate 181.3g | 53 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 174.1g | ||
Protein 119.1g | 170 % | |
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: 2284
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