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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 69.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.2 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Broccoli Soup (non dairy) calories by ingredient
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Broccoli Soup (non dairy)

Submitted by: SHAGGYBABA

Introduction

Each time I make broccoli, I cut off the florets and keep the stems in a bag in the freezer. Once the bag is full, I make this soup! Each time I make broccoli, I cut off the florets and keep the stems in a bag in the freezer. Once the bag is full, I make this soup!
Number of Servings: 6

Ingredients

    6 6-7" long broccoli stems, cut off woody ends
    4 garlic cloves, peeled and mashed
    10 cups water, divided
    1 cup uncooked brown rice
    2 cups organic chicken broth

Directions

Bring 8 cups water to boil, add 1 cup uncooked brown rice and return to boil. Simmer on medium boil uncovered for 25-30 minutes. Do not discard water.

Removed cooked rice with slotted spoon or sieve. Use one cup of cooked rice in this recipe, keep remaining cup for another recipe or add to soup before serving.

In pot or rice water, add remaining water, broccoli stems and mashed garlic. Boil until stems are soft, about 20-30 minutes. Add broth as water level gets low.

When cooked stems are easily mashed with a spoon, remove from heat. Transfer small batches with liquid to a blender and process until smooth.

Combine all blended batches before serving. Add remaining cup of rice if desired. Season to taste with salt and pepper.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHAGGYBABA.






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