Directions:
- Separate the broccoli into smaller, bite-sized pieces and set aside.
- Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
- Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
- Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
- Return the soup to the saucepan and add the cream.
- Season with salt and pepper.
- Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 713.55 Kcal (2987 kJ) | ||
| Calories from fat | 453.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.34g | 77% | |
|---|---|---|---|
| Cholesterol | 230.58mg | 77% | |
| Sodium | 361.9mg | 15% | |
| Potassium | 815.78mg | 17% | |
| Total Carbs | 19.09g | 6% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 45.7g | 91% | |
| Vitamin C | 69.8mg | 116% | |
| Iron | 3.3mg | 18% | |
| Calcium | 365.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 170.35 Kcal (713 kJ) | ||
| Calories from fat | 108.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 77% | |
|---|---|---|---|
| Cholesterol | 55.05mg | 77% | |
| Sodium | 86.4mg | 15% | |
| Potassium | 194.76mg | 17% | |
| Total Carbs | 4.56g | 6% | |
| Sugars | 0.78g | 13% | |
| Dietary Fiber | 0.86g | 14% | |
| Protein | 10.91g | 91% | |
| Vitamin C | 16.7mg | 116% | |
| Iron | 0.8mg | 18% | |
| Calcium | 87.3mg | 37% | |
* 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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