Heat olive oil in a pot.
Sauté onions and celery stalks until onions are translucent.
Add broccoli and sauté
Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
Stir in cornstarch slurry and simmer until thick.
Stir in egg white.
Season with salt and peppe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (207g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 31 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 24mg||1 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 12.8g|
|Protein 3.1g||4 %|
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: 114
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