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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (268g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 300 | ||
| Calories from Fat 203 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.6g | 34% | |
| Saturated Fat 13.8g | 68% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 76mg | 3% | |
| Potassium 755mg | 21% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 3.1g | ||
| Protein 6.7g | 13% | |
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Ingredients
- 1-2 head broccoli, trimmed and chopped
- 1-2 potatoes, peeled and chopped
- 2 cloves garlic
- 5-6 cups vegetable stock or chicken stock
- salt and pepper, tt
- 1 teaspoon curry powder (optional)
- 1 cup heavy cream or plain yogurt
Directions
1
Reserve several broccoli florets for garnish.2
Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.3
Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.4
Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.5
Drain and set aside for service.6
At this point add the curry powder, if using.7
If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.8
Return to the pot.9
Taste, adjust for salt and pepper.10
Add the cream or yogurt, stir to combine, heat to serving temperature.11
Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.
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- Course > Soups
- Main Ingredient > Vegetables > Broccoli
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Vovasgirl
On Oct 24, 2008
To make it thicker I used extra broccoli, I had a lot that was about to go bad. I did 1/2 cup of plain ff yogurt, and 3 oz. of rf cheddar. It is so awesome! I absolutely love it. thanks!
From: Liza at Recipezaar
On Nov 17, 2006
This was a great and easy soup! We really loved it...I sauteed up some onions and garlic first just to sweat them in olive oil, then added the veggies, stock and salt and let it cook. I grated cheddar cheese over top b/c I have to add cheese to everything. It was wonderful..thanks very much!
From: Roosie
On Jun 21, 2004
Very tasty, very simple soup. We used half cream and half yogurt and did add the curry powder. It's amazing how well the curry powder flavor pairs with the broccoli- I never would have thought. We used 1 head of broccoli and 2 stalks and 1 potato. Worked very well. I used 6 cups of homemade vegetable stock, but I think I would have liked it more with more like 4-5 cups for a thicker, creamier soup. Elegant, simple flavors- we ate it with leftover hushpuppies and fish sandwiches. Great Monday night dinner. Thanks for posting.
From: JPerez
On May 9, 2007
Very tasty! I didn't use the curry and used plain yogurt to minimize calories. Next time I'll reduce the chicken stock to make the soup just a bit thicker. I like healthy soups and this fits the bill!
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