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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 99.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,670.2 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.5 g

View full nutritional breakdown of BROCCOLI STEM SOUP calories by ingredient
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from Dani Spees' site. from Dani Spees' site.
Number of Servings: 3


    4 cups broccoli stalks (more than one head of broccoli
    needed; I save them up).
    1/2 onion, chopped
    3 cloves garlic, crushed
    4 cups vegetable stock
    1 TB olive oil
    1/2 tsp salt
    pepper to taste


Serving Size: Makes about three 1.25 cup servings; fairly thin soup; very tasty.


Trim broccoli stalks, slice into thin coins. Heat oil in pan, saute onions, garlic and stalks. Season with salt & pepper. Allow to cook about 10 minutes.

When veggies are tender, add stock, shut heat, blend with HAND BLENDER (Blendtec made a mess).

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