Appetizers / Soups / Salads

Brassica oleracea soup is for Soup.

Brassica oleracea soup takes 20 minutes to prepare.

Brassica oleracea soup takes 180 minutes to cook.

Brassica oleracea soup makes 8 servings.

The ingredients for Brassica oleracea soup are:

Kale, 5 cup, chopped, strip the leaves from the stalk
Cauliflower, raw, 3 cup, chopped, flowerets and stem
Broccoli, fresh, 4 cup, chopped, flowerets and stem
Leeks, 5 leek chopped, cleaned and strained
Olive Oil, 2T
Rapunzel bouillion, with herbs, 2 serving (1 full cube)
Half and Half Cream, 2 cup
2 bay leaves (take out before serving)
Water, 1/2 gallon
Salt and pepper to taste

Here is how you make Brassica oleracea soup:

Prep vegetables. In a dutch oven, put the olive oil, bay leaves, cauliflower stalks, broccoli stalks and water in to start cooking over low heat. 60 minutes later add the kale and leeks, 60 hours later add the broccoli and cauliflower flowerets, and finish cooking 30 minutes. Remove bay leaves and add half and half. Salt and pepper to taste. Serve warm. Stores well both in the fridge and freezer.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JENS75.

The nutritional information for Brassica oleracea soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.1

• Total Fat: 11.6 g
• Cholesterol: 22.4 mg
• Sodium: 330.2 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 4.9 g
• Protein: 6.2 g

The dietary needs meet for Brassica oleracea soup is Vegetarian