Side Items

Cream of Broccoli and Vegetable Soup is for Soup.

Cream of Broccoli and Vegetable Soup takes 25 minutes to prepare.

Cream of Broccoli and Vegetable Soup takes 20 minutes to cook.

Cream of Broccoli and Vegetable Soup makes 15 servings.

The ingredients for Cream of Broccoli and Vegetable Soup are:

2 serving Oil, Avocado [Napoleon] (1T)
1.85 serving Leek, raw, bulb & lower leaf-portion [USDA] (100g)
142 gram(s) Celery, raw [USDA] (100g)
3 tsp Garlic Minced (by MASHELDON)
3 tsp Dried Thyme Leaves (by VGRAEVE)
1 tsp Salt
255 gram(s) Cabbage, green, raw [USDA] (100g)
800 gram(s) Broccoli, raw [USDA]
8 cup Soup, stock, chicken, home-prepared [USDA] (~240g)
1.5 cup Half and Half Cream
0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
20 gram(s) Fiber, oat, organic [ANTHONY's] (1tsp)

Here is how you make Cream of Broccoli and Vegetable Soup:

1. Heat oil in deep pot.2. Saute leeks, celery.3. Add garlic and cook until fragrant, stirring continuously; ~1 min.4. Add dried herbs and cook until fragant, stirring continuously; ~1 min.5. Add cabbage, broccoli and broth. Bring to boil. Reduce heat to med and cover.6. Cook until broccoli is tender; ~12 mins.7. Puree soup with immersion blender until smooth.8. Puree with optional supplements.9. Add half-and-half and mix/blend just until incorporated; ~15 secs.Serving Size: approx. 15 1-cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user DIGGING4ROOTS.

The nutritional information for Cream of Broccoli and Vegetable Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 110.1

• Total Fat: 6.5 g
• Cholesterol: 11.3 mg
• Sodium: 271.7 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.4 g
• Protein: 4.4 g

The dietary needs meet for Cream of Broccoli and Vegetable Soup is Low Fat