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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 86.5
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 235.4 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Cream of Broccoli Soup calories by ingredient
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Cream of Broccoli Soup

Submitted by: KOTWBB

Introduction

Adapted to be vegan from Cook's Illustrated's http://www.cooksillustrated.com/recipes/de
tail.asp?docid=27401. Their recipe is revolutionary in that it puts the broccoli front and center with the cheese only as a compliment.
Adapted to be vegan from Cook's Illustrated's http://www.cooksillustrated.com/recipes/de
tail.asp?docid=27401. Their recipe is revolutionary in that it puts the broccoli front and center with the cheese only as a compliment.

Number of Servings: 7

Ingredients

    Canola Oil, 2 tbsp (remove)
    Onions, raw, 198 grams (remove)
    Garlic, 15 grams (remove)
    Dry Mustard, 1.5 tsp (remove)
    Pepper, red or cayenne, .5 tsp (remove)
    Salt, 0.25 tsp (remove)
    Flav*R*Pac Broccoli Florets (Samís Club), 923 gram(s) (remove)
    Baking Soda, 0.25 tsp (remove)
    Water, tap, 1 cup (8 fl oz) (remove)
    Dole Baby Spinach Salad, 2 oz (remove)
    Wyler's Reduced Sodium Chicken Cubes, 1 serving (remove)
    Water, tap, 4 cup (8 fl oz) (remove)

Directions

1) Heat oil in a dutch oven over med-high heat.
2) Add diced onions, minced garlic, and seasonings. Saute until onions are clear.
3) Add broccoli, and cook stirring frequently for 6min.
4) Add 1c tap + 1/4t baking soda. Cover and cook 20min, stirring once.
5) Uncover. Add 4c tap and bouillion cube, and bring to simmer.
6) Add 2oz baby spinach. Cook until wilted.
7) Reduce heat. Blend using an immersion blender or in a counter top blender in two batches.

Yields 1605g ~7cups 216/cup

Number of Servings: 7.430555555555556

Recipe submitted by SparkPeople user TINAIGNATIEV.






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