Brassica oleracea soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Kale, 5 cup, chopped, strip the leaves from the stalkCauliflower, raw, 3 cup, chopped, flowerets and stemBroccoli, fresh, 4 cup, chopped, flowerets and stemLeeks, 5 leek chopped, cleaned and strainedOlive Oil, 2T Rapunzel bouillion, with herbs, 2 serving (1 full cube)Half and Half Cream, 2 cup2 bay leaves (take out before serving) Water, 1/2 gallonSalt and pepper to taste
Prep vegetables. In a dutch oven, put the olive oil, bay leaves, cauliflower stalks, broccoli stalks and water in to start cooking over low heat. 60 minutes later add the kale and leeks, 60 hours later add the broccoli and cauliflower flowerets, and finish cooking 30 minutes. Remove bay leaves and add half and half. Salt and pepper to taste. Serve warm. Stores well both in the fridge and freezer.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENS75.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENS75.
Nutritional Info Amount Per Serving
- Calories: 193.1
- Total Fat: 11.6 g
- Cholesterol: 22.4 mg
- Sodium: 330.2 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.9 g
- Protein: 6.2 g
Member Reviews