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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 1.8 g
  • Cholesterol: 1.3 mg
  • Sodium: 55.1 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.4 g

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

Submitted by: XOITSMRSYBANEZ


Number of Servings: 6

Ingredients

    *Potato, raw, 1 cup diced
    Broccoli, fresh, 4 cup, chopped
    Olive Oil, 2 1tsp
    Onions, raw, .5 medium (2-1/2" dia)
    Celery, raw, 1 stalk, large (11"-12" long)
    Milk, nonfat (skim milk), 1.5 cup

Tips

Nutrition Facts
Broccoli soup

6 Servings


Amount Per Serving

Calories 72.9

Total Fat 1.8 g

Saturated Fat 0.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.1 g

Cholesterol 1.3 mg

Sodium 55.1 mg

Potassium 432.9 mg

Total Carbohydrate 11.2 g

Dietary Fiber 2.7 g

Sugars 3.4 g

Protein 4.4 g

Vitamin A 20.9 %

Vitamin B-12 3.9 %

Vitamin B-6 10.6 %

Vitamin C 102.6 %

Vitamin D 6.2 %

Vitamin E 6.2 %

Calcium 11.3 %

Copper 3.5 %

Folate 13.4 %

Iron 4.5 %

Magnesium 7.3 %

Manganese 9.9 %

Niacin 3.7 %

Pantothenic Acid 6.2 %

Phosphorus 12.0 %

Riboflavin 10.0 %

Selenium 4.7 %

Thiamin 5.9 %

Zinc 3.9 %


Directions

Preparation:
Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.

Serves 6.


Serving Size: 1 cup per serving

Number of Servings: 6

Recipe submitted by SparkPeople user XOITSMRSYBANEZ.






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