Brassica oleracea soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Brassica oleracea soup calories by ingredient


Introduction

This soup takes only 20 minutes to prep, but will fill your house with a wonderful aroma, as it cooks throughout the day. This soup takes only 20 minutes to prep, but will fill your house with a wonderful aroma, as it cooks throughout the day.
Number of Servings: 8

Ingredients

    Kale, 5 cup, chopped, strip the leaves from the stalk
    Cauliflower, raw, 3 cup, chopped, flowerets and stem
    Broccoli, fresh, 4 cup, chopped, flowerets and stem
    Leeks, 5 leek chopped, cleaned and strained
    Olive Oil, 2T
    Rapunzel bouillion, with herbs, 2 serving (1 full cube)
    Half and Half Cream, 2 cup
    2 bay leaves (take out before serving)
    Water, 1/2 gallon
    Salt and pepper to taste

Tips

Good hearty soup for the winter months. Half and half can be omitted to make the meal vegan.


Directions

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.