Broccoli Soup

IngredientsQtyProteinFatCHO
Broccoli, cut into florets - 600g
600g
24
0
24
Potato, diced - 1 medium
150g
3
0
20
Peas, frozen - 1/2 cup
80g
2
0
6
Onion - 1 medium
120g
2
0
5
Garlic - 2 cloves crushed
2
0
0
0
Parsley - 1 tablespoon
1 TBS
0
0
0
Butter - 2 tablespoons
40ml
0
36
0
Water - 4 cups
1 lt
0
0
0
Salt, to taste
n/a
0
0
0
Almond slivers, toasted - 1 tablespoon
1 TBS
2
6
1

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

IngredientQtyProteinFatCHO
Sourdough bread, 1 slice
40g
3
2
20
Grilled chicken thigh fillet, sliced
100g
20
5
0
Boiled eggs - medium
2
11
9
1

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 4
per Serve - main ingredients only:     190 cal   /   770 kJ 
for Gluten Free - gluten free bread if using    
for Dairy Free - use olive oil instead of butter    


Making the Soup

Heat the butter (or Olive Oil) in a large saucepan, add the onion and garlic and cook until soft. Add the potato, peas and water and bring to the boil, reduce and simmer covered until potato is tender. Season with salt. Add the broccoli and simmer for 5 minutes until tender. Remove from the heat.

 

Pureeing the Soup

Using a stick blender, puree the broccoli soup while in the saucepan. If using a jug blender, allow the soup to cool first, otherwise steam will cause the lid to blow off the blender (huge mess).

 

To Serve

Reheat the soup, then ladle into serving bowls and garnish with toasted almonds, parsley or broccoli florets.

 

 

  • Prep time - 20mins
  • Cooking time - 20mins
  • Serves - 4

My Meal Matrix

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EXAMPLE MEAL MATRIX

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