Broccoli  Cream Soup

Broccoli Cream Soup

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 6
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Ingredients


1/4 tsp Black pepper (to taste)
6 cup Broccoli (include peeled stalks and florets)
2 tbsp Canola oil
2 tbsp Chickpea flour
2 clove(s) Garlic (crushed)
1/2 cup Parsley, fresh (chopped)
1/2 tsp Rosemary, dried (powdered or crushed)
1/2 tsp Salt (or to taste)
2 cup Soy milk
1 tsp, ground Thyme, dried (or crushed)
4 cup Vegetable stock/broth
1 small Yellow onion

Instructions


Peel broccoli stems and chop stems and florets into small pieces. Chop parsley, reserving 2 Tbsp to mince as a garnish.

Place broccoli into vegetable stock and bring to a boil. Reduce heat and simmer until tender (about 5 minutes).

Peel and crush garlic cloves and dice onion. Sauté on medium heat in 1 tsp olive oil for 10 minutes. Add to pot.

Place broccoli, liquid, parsley, thyme, rosemary, and salt in blender and puree until smooth. Set aside.

T make White Sauce: Heat the olive oil in the soup pan. Add flour and cook on low for 10 minutes. Stir in soy milk; bring to a boil while stirring constantly with a whisk, until the sauce thickens (approx 10 minutes). Stir constantly to avoid lumpiness of sauce. If lumps appear, put it through a sieve. Stir in broccoli puree. Add salt and pepper to taste.

Heat gently (don't boil). Serve immediately, garnished with minced parsley



Nutrition Facts

Per Portion

Calories 145
Calories from fat 59
Calories from saturated fat 20.4
Total Fat 6.6 g
Saturated Fat 2.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.5 g
Monounsaturated Fat 10.9 g
Cholesterol 0 mg
Sodium 940 mg
Potassium 464 mg
Total Carbohydrate 16.0 g
Dietary Fiber 4.8 g
Sugars 6.0 g
Protein 5.6 g

Dietary servings

Per Portion


Milk Alternative 0.3
Vegetables 1.2

Energy sources


Pygal 44% 466.200085209 178.580261575 41% 311.442954561 249.772201167 15% 339.023593683 117.404918807 44% 41% 15% Carbohydrates Fat Protein
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