Appetizers / Soups / Salads

Broccoli, carrot and potato soup takes 20 minutes to prepare.

Broccoli, carrot and potato soup takes 30 minutes to cook.

Broccoli, carrot and potato soup makes 4 servings.

The ingredients for Broccoli, carrot and potato soup are:

1 medium (2-1/2" dia) Onions, raw
1 medium Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
1 1tsp Olive Oil
3 cup, chopped or diced Broccoli, fresh
1 cup Milk, nonfat (skim milk)
1 tsp Salt
1 tsp Pepper, black
1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 clove Garlic
1 serving 1 - Chicken Stock Cube (by CLARE19751)
4 cup (8 fl oz) Water, tap
1 tbsp Parmesan Cheese, grated
1 serving 0% greek yoghurt total (by JILLMASSEY)
1 tbsp Parsley

Here is how you make Broccoli, carrot and potato soup:

Boil water with stock cube, herbs and if you want, some ham, for seasoning. While water is boiling, chop up all vegetables. Add minced, chopped garlic. Add vegetables to stock and cook until soft. Separate some of the Vegs. Blend the rest of stock and Vegs until thicker consistency. Put back in pot with separated vegetables. Add milk and yogurt with paramasan cheese. Serve. You can also add. Grated cheddar cheese on top of served soup.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user GLENCOE7.

The nutritional information for Broccoli, carrot and potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 174.1

• Total Fat: 2.0 g
• Cholesterol: 2.2 mg
• Sodium: 696.2 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 6.4 g
• Protein: 9.4 g