Cream of Broccoli Soup

Mother Rimmy

Ready in: 45 minutes
Servings: 4
Gluten Free

Ingredients

  • 2 large bay leaf
    Spices and Seasonings
  • 2 cups broccoli florets
    Produce
  • 10 ounces broccoli slaw
    Produce
  • ½ cup fennel , chopped
    Produce
  • 2 cloves garlic, chopped
    Produce
  • ½ small lemon juice
    Produce
  • ½ cup low fat yogurt
    Milk, Eggs, Other Dairy
  • 2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 1 medium onion, chopped
    Produce
  • 8 tablespoons Parmesan cheese, shredded
    Cheese
  • 2 tablespoons tarragon, finely chopped
    Spices and Seasonings
  • 32 ounces low sodium vegetable broth
    Canned and Jarred
  • 4 cups water
    Beverages

Steps

  • Preheat a dutch oven or soup pot over medium high heat and add oil. When the oil is hot add the onion and cook for 5 minutes to soften.
  • Add garlic, fennel, broccoli slaw, broth, water and bay leaves. Bring to a boil, the reduce heat to medium and simmer for 34 minutes until vegetables are tender.
  • Remove bay leaves.In the meantime, steam florets until tender and set aside.When vegetables are tender, add tarragon and lemon juice. Puree in batches in a blender, or with an immersion blender (I recommend the immersion blender).
  • Add Greek yogurt and incorporate into the soup. Season with salt and pepper to taste.
  • Add broccoli florets and pour into bowls, and top with Parmesan cheese.

Nutrition

  • Calories: 194.94  cal  (9.75%)
  • Fat: 10.8  g  (16.61%)
  • Saturated Fat: 3.05  g  (19.07%)
  • Carbohydrates: 18.03  g  (6.01%)
  • Sugar: 6.21  g  (6.9%)
  • Cholesterol: 8.64  mg  (2.88%)
  • Sodium: 1144.84  mg  (49.78%)
  • Protein: 9.92  g  (19.85%)
  • Vitamin C: 113.92  mg  (138.08%)
  • Vitamin K: 50.81  µg  (48.39%)
  • Manganese: 0.63  mg  (31.29%)
  • Calcium: 292.29  mg  (29.23%)
  • Vitamin A: 1309.33  IU  (26.19%)
  • Folate: 101.69  µg  (25.42%)
  • Phosphorus: 217.33  mg  (21.73%)
  • Potassium: 656.07  mg  (18.74%)
  • Vitamin B6: 0.36  mg  (18.0%)
  • Vitamin B2: 0.3  mg  (17.44%)
  • Magnesium: 56.78  mg  (14.2%)
  • Iron: 2.42  mg  (13.44%)
  • Selenium: 7.11  µg  (10.16%)
  • Vitamin B5: 0.94  mg  (9.39%)
  • Vitamin E: 1.4  mg  (9.35%)
  • Fiber: 2.3  g  (9.21%)
  • Zinc: 1.27  mg  (8.46%)
  • Vitamin B1: 0.12  mg  (8.14%)
  • Copper: 0.15  mg  (7.41%)
  • Vitamin B3: 1.23  mg  (6.17%)
  • Vitamin B12: 0.29  µg  (4.86%)

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