Directions:
- In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes.
- Stir in the stock and bring to a boil; add the broccoli.
- Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes.
- In a blender or food processor, puree the soup in batches and transfer to a glass bowl.
- Stir in the cream; season with salt and pepper to taste.
- Cover and refrigerate for at least 4 hours or until chilled.
- Sprinkle with parsley just before serving.
- If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.04 Kcal (708 kJ) | ||
| Calories from fat | 80.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 20.07mg | 7% | |
| Sodium | 279.75mg | 12% | |
| Potassium | 462.64mg | 10% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 7.86g | 16% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 6% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.18 Kcal (227 kJ) | ||
| Calories from fat | 25.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 14% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 7% | |
| Sodium | 89.66mg | 12% | |
| Potassium | 148.27mg | 10% | |
| Total Carbs | 5.33g | 6% | |
| Sugars | 2.83g | 35% | |
| Dietary Fiber | 0.95g | 12% | |
| Protein | 2.52g | 16% | |
| Vitamin C | 14.2mg | 74% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 6% | |
| Calcium | 18.5mg | 6% | |
* 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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