Cream of Broccoli & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Cream of Broccoli & Vegetable Soup calories by ingredient
Introduction
My variation includes optional ingredients for additional protein and fiber. My variation includes optional ingredients for additional protein and fiber.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)
Tips
Half and half can probably be replaced with higher fat ingredients (eg Whipping Cream) for a better Keto balance, or lower fat ingredients (eg Low Fat half and half, whole milk, etc) to lower the fat content or alter it's makeup. Either way, do not heat the dairy or it will curdle. Can be reheated in the microwave for 1-2 minutes, stirring mid-way.
Directions
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.