Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4Large stalks Broccoli, cut florets away from stems1 Cup chopped Carrots1 Cup Chopped Celery1/2 Cup chopped onion3 T Olive Oil5 cup Chicken Stock
Makes 8 12 oz servings
Cut the stems away from the florets of broccoli and set florets aside
Chop the broccoli stems into 1 inch pieces
Preheat dutch oven or soup pot to medium and add 2 T olive oil.
Saute the broccoli stems and celery until soft.
Add 2 cups chicken stock and let cook until the broccoli stems break apart easily when pushed down.
Add spinach and let wilt
In two batches using a blender or food processor puree the broccoli stem mixture until it is as smooth as you like. (I like it the consistency of cream of wheat)
Saute the onion and carrots in the same pot using the last T of olive oil
When the onion and carrots are soft add the pureed mixture back to the pot and add 3 more cups of chicken stock.
Heat to simmer.
Serve with a sandwich or chicken breasts and rice.
Number of Servings: 8
Recipe submitted by SparkPeople user ARMBEARS53.
Cut the stems away from the florets of broccoli and set florets aside
Chop the broccoli stems into 1 inch pieces
Preheat dutch oven or soup pot to medium and add 2 T olive oil.
Saute the broccoli stems and celery until soft.
Add 2 cups chicken stock and let cook until the broccoli stems break apart easily when pushed down.
Add spinach and let wilt
In two batches using a blender or food processor puree the broccoli stem mixture until it is as smooth as you like. (I like it the consistency of cream of wheat)
Saute the onion and carrots in the same pot using the last T of olive oil
When the onion and carrots are soft add the pureed mixture back to the pot and add 3 more cups of chicken stock.
Heat to simmer.
Serve with a sandwich or chicken breasts and rice.
Number of Servings: 8
Recipe submitted by SparkPeople user ARMBEARS53.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 7.2 g
- Cholesterol: 4.5 mg
- Sodium: 265.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.3 g
- Protein: 6.6 g
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