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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 10.7 g
  • Cholesterol: 3.3 mg
  • Sodium: 322.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.3 g

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

Submitted by: PETUNIA.DINGUS


Number of Servings: 6

Ingredients

    1 pound broccoli
    3 garlic cloves
    6 cups water
    6 parsley sprigs
    6 Tbsp olive oil
    1 6-oz can tomato paste
    salt and pepper to taste
    Gruyere or Parmesan cheese, grated

Tips

Soup can be served hot or cold. If it is served hot, garnish the soup at the last minute with some grated cheese. When served cold, it should be refrigerated for at least 2 hours, and instead of the grated cheese, one may add 1 teaspoon of sour cream to each serving bowl as garnish.


Directions

1) Wash the broccoli. Slice it into small pieces, discarding the tough part of the stalks. Chop the garlic and parsley.
2) Pour the olive oil into a soup pot, add the broccoli, garlic, and parsley, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups water. Stir well. Cover the pot and allow the soup to cook for about 5 minutes.
3) Add the remaining water and cook over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup with an immersion blender.

Serving Size: 6 servings






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