Broccoli Soup with Croutes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 152152 cal |
| pro | 5 g5g pro |
| total fat | 7 g7g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 20 g20g carb |
| fibre | 3 g3g fibre |
| chol | 10 mg10mg chol |
| sodium | 1 mg1mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 77 iron |
| vit A | 2828 vit A |
| vit C | 7373 vit C |
| folate | 1919 folate |
Frozen broccoli saves you chopping and cooking time for this creamy soup. If you like, serve the cro? alongside for dipping.
Ingredients
- 1 tbsp butter 1 tbsp butter
- 1 onion , chopped1 onion, chopped
- 1 clove garlic , minced1 clove garlic, minced
- 1 potato , peeled and diced1 potato, peeled and diced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 tsp dried thyme 1/4 tsp dried thyme
- 4 cups vegetable stock 4 cups vegetable stock
- 3 cups frozen chopped broccoli 3 cups frozen chopped broccoli
- Croutes
- 4 baguette slices 4 baguette slices
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1/4 tsp coarse salt 1/4 tsp coarse salt
Preparation
In saucepan, melt butter over medium heat; fry onion, garlic, potato, salt, pepper and thyme until onion is softened, about 4 minutes. Add stock and bring to boil; reduce heat, cover and simmer until potato is tender, about 10 minutes.
Add broccoli; simmer until hot, about 5 minutes. In batches, transfer to blender and pur?until smooth. For velvety texture, press through sieve if desired.
Cro?: Meanwhile, brush baguette slices with oil; sprinkle with salt. Broil until golden.
Spoon yogurt onto each serving; top with cro?
Source : Canadian Living Magazine: March 2006
- Keywords : Soup; Simmer; Broccoli; Vegetarian;
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