Directions:
- Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets.
- In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. Bring to a boil Reduce heat, cover and simmer 10 minutes or until potatoes are very tender.
- Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside.
- In food processor or blender, puree soup in batches until smooth.
- Return to pan and add milk, heating through. Do not boil.
- Divide broccoli florets among 5 bowls and pour soup over each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1118.75 Kcal (4684 kJ) | ||
| Calories from fat | 0.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 2% | |
| Sodium | 41081.65mg | 1712% | |
| Potassium | 1021mg | 22% | |
| Total Carbs | 220.87g | 74% | |
| Sugars | 18.94g | 76% | |
| Dietary Fiber | 5.77g | 23% | |
| Protein | 13.08g | 26% | |
| Vitamin C | 111.1mg | 185% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 1.9mg | 11% | |
| Calcium | 410.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 153.8 Kcal (644 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 2% | |
| Sodium | 5647.54mg | 1712% | |
| Potassium | 140.36mg | 22% | |
| Total Carbs | 30.36g | 74% | |
| Sugars | 2.6g | 76% | |
| Dietary Fiber | 0.79g | 23% | |
| Protein | 1.8g | 26% | |
| Vitamin C | 15.3mg | 185% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.3mg | 11% | |
| Calcium | 56.4mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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