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Broccoli Soup No.  2

Broccoli Soup No. 2

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Submitted by dietician

Loads of vegetables create a super chunky soup.

YIELD

8 servings

PREP

5 min

COOK

40 min

READY

45 min

Ingredients

2 473
CUPS ML WATER
4 946
CUPS ML BROCCOLI FLORETS
chopped, fresh
1 237
CUP ML CELERY
chopped
1 237
CUP ML CARROTS
chopped
½ 118
CUP ML ONIONS
chopped
6 9E+1
TABLESPOONS ML BUTTER
or margarine
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3 7.1E+2
CUPS ML STOCK
vegetable or chicken
2 473
CUPS ML MILK
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, minced
1 5
TEASPOON ML ONION SALT
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML SALT

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 164 58% 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?
Trans-fat Free
 

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