Directions:
- Cut the broccoli stems and florets into chunks.
- Place in a large pan with 1 cup of the stock, cover and bring to the boil.
- Reduce the heat to low and simmer, covered for 10 minutes.
- Or until tender.
- Transfer half the mixture to a food processor and process until finely chopped.
- Add a little of the remaining stock and blend to a puree.
- Return to pan.
- Transfer the remaining broccoli mixture and stock to the food processor and process until finely chopped.
- Return all the pureed soup to the pan, add the nutmeg and cream and stir over moderate heat until heated through, but don't allow soup to boil.
- Before serving season with salt and freshly ground pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.5 Kcal (563 kJ) | ||
| Calories from fat | 55.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 9% | |
|---|---|---|---|
| Cholesterol | 18.77mg | 6% | |
| Sodium | 203.74mg | 8% | |
| Potassium | 556.92mg | 12% | |
| Total Carbs | 14.53g | 5% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 111.7mg | 186% | |
| Iron | 1.3mg | 7% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 50 Kcal (209 kJ) | ||
| Calories from fat | 20.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 9% | |
|---|---|---|---|
| Cholesterol | 6.98mg | 6% | |
| Sodium | 75.74mg | 8% | |
| Potassium | 207.04mg | 12% | |
| Total Carbs | 5.4g | 5% | |
| Sugars | 1.69g | 18% | |
| Dietary Fiber | 1.4g | 15% | |
| Protein | 3g | 16% | |
| Vitamin C | 41.5mg | 186% | |
| Iron | 0.5mg | 7% | |
| Calcium | 39.6mg | 11% | |
* 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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