Broccoli, carrot & potato soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.1
  • Total Fat: 2.0 g
  • Cholesterol: 2.2 mg
  • Sodium: 696.2 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Broccoli, carrot & potato soup calories by ingredient


Introduction

Broccoli with Vegs and cheese Broccoli with Vegs and cheese
Number of Servings: 4

Ingredients

    1 medium (2-1/2" dia) Onions, raw
    1 medium Carrots, raw
    1 stalk, large (11"-12" long) Celery, raw
    1 1tsp Olive Oil
    3 cup, chopped or diced Broccoli, fresh
    1 cup Milk, nonfat (skim milk)
    1 tsp Salt
    1 tsp Pepper, black
    1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    2 clove Garlic
    1 serving 1 - Chicken Stock Cube (by CLARE19751)
    4 cup (8 fl oz) Water, tap
    1 tbsp Parmesan Cheese, grated
    1 serving 0% greek yoghurt total (by JILLMASSEY)
    1 tbsp Parsley

Tips

You can adjust this recipe to suit your own tastes, how it like a broth, blend it or have it as thick as you like. Serve with French bread, croutons.


Directions

Boil water with stock cube, herbs and if you want, some ham, for seasoning. While water is boiling, chop up all vegetables. Add minced, chopped garlic. Add vegetables to stock and cook until soft. Separate some of the Vegs. Blend the rest of stock and Vegs until thicker consistency. Put back in pot with separated vegetables. Add milk and yogurt with paramasan cheese. Serve. You can also add. Grated cheddar cheese on top of served soup.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GLENCOE7.