Try this Broccoli Soup recipe, or contribute your own.
Suggest a better descriptionThinly slice the broccoli stems and break the heads into even-sized florets.
Heat the oil and butter in a large saucepan over medium heat. Add the broccoli stem and garlic, and cook, stirring often, for 1 minute or until tender. Add the florets and stir until well combined.
Add 1L (4 cups) of stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cover and cook for 15 minutes or until broccoli is soft but still green. Uncover. Set aside to cool slightly.
Transfer half the mixture to the jug of a blender with half the remaining stock. Blend until smooth. Return to the pan. Repeat with remaining mixture and stock. Place over medium heat. Stir until heated through. Season with salt and pepper.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 191 | ||
Calories from Fat: 86 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 895.2mg | 31 % | |
Potassium 796.2mg | 21 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 10.4g | ||
Protein 13.1g | 19 % | |
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: 191
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