Broccoli Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 207.0
- Total Fat: 5.8 g
- Cholesterol: 3.2 mg
- Sodium: 123.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 5.7 g
- Protein: 8.4 g
View full nutritional breakdown of Broccoli Soup calories by ingredient
Introduction
My own take on broccoli soup... Eliminated celery (although many recipes call for celery) as the flavour tends to overpower the broccoli. And I love broccoli. My own take on broccoli soup... Eliminated celery (although many recipes call for celery) as the flavour tends to overpower the broccoli. And I love broccoli.Number of Servings: 1
Ingredients
-
Broccoli, chopped (1 cup)
Garlic, 1 clove
Red onion, chopped (1/2)
Carrot, 1/2 of medium
Baby potato (1 pc)
Skimmed milk (2 tbsp)
Vegetable stock (approx 1 cup or so, adjust to achieve thickness of soup preferred)
Tips
Play around with amount of vegetable stock to experiment with preferred consistency.
Directions
Vegetable stock:
I make my own by boiling the stem of broccoli, carrots, potatoes and some mashed garlic. Remove the veggies, set aside the stock.
Broccoli:
At the same time, stir fry onion and garlic with olive oil until onion softens and becomes a bit translucent and fragrance of garlic surfaces. Add in chopped broccoli florets. Continue to stir fry for approximately 4 to 5 mins until broccoli turns bright green and softens slightly; toss in the other vegetables and continue to stir fry for another 1 to 2 mins. Set aside to cool.
Put vegetables, skim milk and 1/2 cup vegetable stock in blender and blend. Add stock to make blending easier, if required.
Return blended veggies to heat, add more stock if preferred. Add grated parmesan cheese and red chilli flakes or ground black pepper (I like a bit of zing) just before turning off heat.
Serving Size: Makes 1 serving (1 bowl) of soup
Number of Servings: 1
Recipe submitted by SparkPeople user TRIXIE.SNG.
I make my own by boiling the stem of broccoli, carrots, potatoes and some mashed garlic. Remove the veggies, set aside the stock.
Broccoli:
At the same time, stir fry onion and garlic with olive oil until onion softens and becomes a bit translucent and fragrance of garlic surfaces. Add in chopped broccoli florets. Continue to stir fry for approximately 4 to 5 mins until broccoli turns bright green and softens slightly; toss in the other vegetables and continue to stir fry for another 1 to 2 mins. Set aside to cool.
Put vegetables, skim milk and 1/2 cup vegetable stock in blender and blend. Add stock to make blending easier, if required.
Return blended veggies to heat, add more stock if preferred. Add grated parmesan cheese and red chilli flakes or ground black pepper (I like a bit of zing) just before turning off heat.
Serving Size: Makes 1 serving (1 bowl) of soup
Number of Servings: 1
Recipe submitted by SparkPeople user TRIXIE.SNG.