Bring water to a rapid boil. Add 1 pinch of sea salt. Add broccoli then add another pinch of sea salt. Cover pot. Boil for a max of 4-4 1/2 minutes or until you can easy slide a knife through the broccoli.
Strain broccoli (Keep the water!!!). Place broccoli in a blender while still hot. Add the leftover water (about halfway).
Use an oven mit to hold to cover and pulse a few times until the broccoli started mixing with the water. Blend well until you reach your desired texture. Taste it and add more sea salt if necessary and blend again.
For the garnish, cut thin slices of the goat cheese and place it in the soup adding a small dash of olive oil.
When selecting broccoli, make sure the leaves are tight and dark for the most robust flavour.
To cut thin slices of the goat cheese without having it crumble, dip the knife in the boiling water right before each slice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 30.6mg||1 %|
|Potassium 287.6mg||8 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 3.7g|
|Protein 2.6g||4 %|
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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: 31
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