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Broccoli Soup No. 2

 
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Loads of vegetables create a super chunky soup.

Yield

8

servings

Prep

5

min

Cook

40

min

Ready

45

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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