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Broccoli Soup No. 2

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Broccoli Soup No.  2

Loads of vegetables create a super chunky soup.

 

Yield

8 servings

Prep

5 min

Cook

40 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups water
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4 cups broccoli florets
chopped, fresh
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1 cup celery
chopped
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1 cup carrots
chopped
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½ cup onions
chopped
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6 tablespoons butter
or margarine
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6 tablespoons all-purpose flour
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3 cups stock
vegetable or chicken
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2 cups milk
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1 tablespoon parsley leaves
fresh, minced
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1 teaspoon onion salt
½ teaspoon garlic powder
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
473 ml water
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946 ml broccoli florets
chopped, fresh
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237 ml celery
chopped
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237 ml carrots
chopped
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118 ml onions
chopped
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9E+1 ml butter
or margarine
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9E+1 ml all-purpose flour
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7.1E+2 ml stock
vegetable or chicken
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473 ml milk
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15 ml parsley leaves
fresh, minced
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5 ml onion salt
2.5 ml garlic powder
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2.5 ml salt
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Directions

In a dutch oven or soup kettle, bring water to a boil.

Add broccoli, celery and carrots; boil 2 to 3 min. Drain; set vegetables aside.

In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste.

Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 min.

Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30 to 40 min. or until vegetables are tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 16458% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 852mg 36%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 84% Vitamin C 60%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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