Broccoli Soup No. 2
369
Loads of vegetables create a super chunky soup.
Ingredients
| 2 | cups |
water
|
|
| 4 | cups |
broccoli florets
chopped, fresh |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
onions
chopped |
|
| 6 | tablespoons |
butter
or margarine |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
stock
vegetable or chicken |
|
| 2 | cups |
milk
|
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
onion salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
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.
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Nutrition Facts
Serving Size 304g (10.7 oz)Amount per Serving
Calories 16458% of calories 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?
