Soup

Bistro Broccoli Chowder is for Soup.

Bistro Broccoli Chowder takes several minutes to prepare.

Bistro Broccoli Chowder takes several minutes to cook.

Bistro Broccoli Chowder makes 6 servings.

The ingredients for Bistro Broccoli Chowder are:

1 tsp. olive oil
1 medium onion, diced small
4 cloves garlic
1 teaspoon dried rosemary
several pinches fresh ground black pepper
1/2 teaspoon salt
1 lb. Yukon Gold potatoes, cut into 1/2 in. chunks (scrubbed but not peeled)
1/2 lb. parsnips, peeled and cut into 1/2 in slices
5 cups broccoli, small florets plus stems thinly sliced
4 cups vegetable broth
1 cup unsweetened almond or hemp milk

Here is how you make Bistro Broccoli Chowder:

Preheat a 4-quart pot over medium heat. Saut? the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper, and salt, and cook for a minute more. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and cook for 20 more minutes.Add the almond milk and heat through. Use an immersion blender to blend about half the soup, keeping it a bit chunky. If you don?t have an immersion blender, then transfer about half of the soup to a blender and puree, then add it back to the soup. If you?re using a blender, be careful not to let the steam build up while you blend.Taste for salt and seasoning, and serve.*Contributor's note: I used homemade vegetable stock, which decreased the sodium in this recipe considerably. Please note that sodium per serving will increase dramatically if using commercial canned vegetable broth. Number of Servings: 6Recipe submitted by SparkPeople user MCKERR68.

The nutritional information for Bistro Broccoli Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 175.4

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 206.0 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 4.6 g
• Protein: 6.1 g

The dietary needs meet for Bistro Broccoli Chowder is Vegan