Ingredients:
- 1 3/4 lb broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
Directions:
- In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, broccoli stems, potatoes, stock, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
- In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
- ENJOY! :)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 948.83 Kcal (3973 kJ) | ||
| Calories from fat | 84.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 14% | |
|---|---|---|---|
| Cholesterol | 26.27mg | 9% | |
| Sodium | 29210.63mg | 1217% | |
| Potassium | 1083.72mg | 23% | |
| Total Carbs | 174.81g | 58% | |
| Sugars | 15.41g | 62% | |
| Dietary Fiber | 11.67g | 47% | |
| Protein | 12.85g | 26% | |
| Vitamin C | 201.1mg | 335% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 3.9mg | 21% | |
| Calcium | 307.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 122.42 Kcal (513 kJ) | ||
| Calories from fat | 10.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 14% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 9% | |
| Sodium | 3768.93mg | 1217% | |
| Potassium | 139.83mg | 23% | |
| Total Carbs | 22.56g | 58% | |
| Sugars | 1.99g | 62% | |
| Dietary Fiber | 1.51g | 47% | |
| Protein | 1.66g | 26% | |
| Vitamin C | 25.9mg | 335% | |
| Vitamin A | 0.2mg | 59% | |
| Iron | 0.5mg | 21% | |
| Calcium | 39.7mg | 31% | |
* 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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