Broccoli Buttermilk Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 74.4
  • Total Fat: 0.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 761.2 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Broccoli Buttermilk Soup calories by ingredient
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Tasty vegetarian soup Tasty vegetarian soup
Number of Servings: 4


    3 cups chopped broccoli - divided
    2 cups water
    2 chicken bouillon cubes
    1 red potato (small but not tiny), chopped - do not peel
    1 stalk celery - chopped
    1/2 cup chopped onion
    2 bay leaves
    1 more cup water plus 1 more bouillon cube
    1 cup buttermilk


Separate out 1 cup chopped broccoli florets and set aside. Put the remaining chopped broccoli (including stems) in a sauce pan. Add the 2 cups water, 2 chicken bouillon cubes, chopped potato, onion, celery, and the 2 bay leaves. Simmer until all vegetables are cooked and very soft - about 20 to 30 minutes. Remove bay leaves. Carefully transfer hot mixture to blender , add the buttermilk and blend until smooth. Pour back into the pot.

Now put the cup of broccoli tops in a small saucepan, add the cup of water and bouillon cube and bring to a boil. Turn heat down and let simmer or boil for 2 minutes. Drain. Add cooked broccoli to the soup. Reheat to desired temperature but do not boil. Makes 4 servings - 1 cup each.

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Member Ratings For This Recipe

  • I did make some changes. I used 1 tsp of dill instead of bay leaves and cauliflower instead of potato. Good stuff. Brought my leftovers for lunch. - 7/31/13

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