Broccoli and Potato Soup

• całkowity czas: 30 minutes

Składniki

2 tablespoons butter

1 onion, chopped

2 garlic cloves, minced

1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

3 cups canned low-sodium chicken broth or homemade stock

3 cups water

1 3/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan cheese, divided

Wskazówki

Gather the ingredients.

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, broth, 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; serve the soup topped with the remaining cheese.

Wartości Odżywcze

• Kalorie: 1466 kcal
• Tłuszcz Całkowity: 48 g
• Tłuszcz Nasycony: 25 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 126 mg
• Sód: 4545 mg
• Węglowodany Całkowite: 211 g
• Błonnik Pokarmowy: 27 g
• Cukry Całkowite: 28 g
• Białko: 59 g