Broccoli Soup

  • 21/02/2007
  • Moderate difficulty
  • 4
  • 40 min

Broccoli and carrot cream soup comes as welcome refreshment on the menu. Olive oil and basil will provide that additional Mediterranean touch.

Ingredients

  • 300 g broccoli
  • 100 g carrots
  • 200 g potatos
  • 750 ml Vegeta Gourmet Liquid Stock
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 3 teaspoons lemon juice
  • 2 cloves of garlic
  • 50 ml cream
  • 1 tablespoon fresh basil

Preparation

  1. 1.
    Place the vegetables in appropriate sized pan and add enough water to cover the contents. Cook the vegetables for about 20 minutes, then process in food processor and return to pot.
  2. 2.
    Add Vegeta Gourmet Liquid Stock, olive oil, cumin, lemon juice, pressed cloves of garlic and cream. Season to taste.
  3. 3.
    Bring the soup to the boil, reduce the flame and cook for further 5 minutes.

Serving

Sprinkle with sliced basil and serve.

Tip

You can also add cooked broccoli into finished, ready to serve soup.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 179 / 748 - -
Fat g 10,56 - -
Carbohydrates g 18,82 - -
Dietary fibre g 3,41 - -
Protein g 5,32 - -
Sodium g 0,10 0 0
Vitamin A μg 8.337,62 208 167
Vitamin D μg 4,42 2 2
Vitamin K μg 590,36 59036 59036
Vitamin C mg 85,07 113 95
Niacin mg 1,88 13 9
Calcium mg 83,87 8 8
Phosphorous mg 100,46 13 13

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)