Directions:
- Bring the stock to a boil in a large cauldron. Add the broccoli and simmer until soft, about 10 minutes.
- Puree about half of the soup and mix into the rest of the soup. Season with salt, pepper and lemon juice.
- Reheat the soup. Toast the bread, rub with garlic and cut into quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over the bread and sprinkle with Parmesan cheese and freshly ground pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 727.37 Kcal (3045 kJ) | ||
| Calories from fat | 404.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.93g | 69% | |
|---|---|---|---|
| Cholesterol | 266.18mg | 89% | |
| Sodium | 368.19mg | 15% | |
| Potassium | 839.51mg | 18% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 5.93g | 24% | |
| Protein | 59.75g | 119% | |
| Vitamin C | 73.5mg | 123% | |
| Iron | 5.5mg | 31% | |
| Calcium | 288.6mg | 29% | |
| Amount Per 100 g | |||
| Calories | 165.25 Kcal (692 kJ) | ||
| Calories from fat | 91.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 69% | |
|---|---|---|---|
| Cholesterol | 60.47mg | 89% | |
| Sodium | 83.65mg | 15% | |
| Potassium | 190.72mg | 18% | |
| Total Carbs | 4.16g | 6% | |
| Sugars | 0.59g | 10% | |
| Dietary Fiber | 1.35g | 24% | |
| Protein | 13.57g | 119% | |
| Vitamin C | 16.7mg | 123% | |
| Iron | 1.2mg | 31% | |
| Calcium | 65.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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