Cream of Broccoli & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 serving Oil, Avocado [Napoleon] (1T) 1.85 serving Leek, raw, bulb & lower leaf-portion [USDA] (100g) 142 gram(s) Celery, raw [USDA] (100g) 3 tsp Garlic Minced (by MASHELDON) 3 tsp Dried Thyme Leaves (by VGRAEVE) 1 tsp Salt 255 gram(s) Cabbage, green, raw [USDA] (100g) 800 gram(s) Broccoli, raw [USDA] 8 cup Soup, stock, chicken, home-prepared [USDA] (~240g) 1.5 cup Half and Half Cream 0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 20 gram(s) Fiber, oat, organic [ANTHONY's] (1tsp)
1. Heat oil in deep pot.
2. Saute leeks, celery.
3. Add garlic and cook until fragrant, stirring continuously; ~1 min.
4. Add dried herbs and cook until fragant, stirring continuously; ~1 min.
5. Add cabbage, broccoli and broth. Bring to boil. Reduce heat to med and cover.
6. Cook until broccoli is tender; ~12 mins.
7. Puree soup with immersion blender until smooth.
8. Puree with optional supplements.
9. Add half-and-half and mix/blend just until incorporated; ~15 secs.
Serving Size: approx. 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DIGGING4ROOTS.
2. Saute leeks, celery.
3. Add garlic and cook until fragrant, stirring continuously; ~1 min.
4. Add dried herbs and cook until fragant, stirring continuously; ~1 min.
5. Add cabbage, broccoli and broth. Bring to boil. Reduce heat to med and cover.
6. Cook until broccoli is tender; ~12 mins.
7. Puree soup with immersion blender until smooth.
8. Puree with optional supplements.
9. Add half-and-half and mix/blend just until incorporated; ~15 secs.
Serving Size: approx. 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DIGGING4ROOTS.
Nutritional Info Amount Per Serving
- Calories: 110.1
- Total Fat: 6.5 g
- Cholesterol: 11.3 mg
- Sodium: 271.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.4 g
- Protein: 4.4 g
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