Light Broccoli Soup


Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
62K 4.4/5 based on 21 reviews
Grade this recipe:

Last modified on: December 16th 2015

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 21 min.
Cooking: 8 min.
All in all: 29 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Light Broccoli Soup
Prepare 750 g broccoli ready for cooking.

Stage 2 - 8 min.
Light Broccoli Soup
Bring 1 litre Vegetable stock to the boil, then add the broccoli.

Cook until tender.

Stage 3 - 3 min.
Light Broccoli Soup
Take out a little broccoli and keep to one side for serving, then blend the rest of the soup.

Stage 4 - 3 min.
Light Broccoli Soup
Serve in bowls garnished with the whole broccoli florets. That's all there is to it.
Remarks
You can add a little grated Parmesan either before or after blending.
Keeping: Several days in the fridge in an airtight container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 40 %510 50 %300 50 %5,180 260 %21,690 260 %
Per 100 g6 2 %30 3 %20 3 %300 20 %1,240 20 %
Per person20 7 %90 8 %50 8 %860 40 %3,620 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 6 people : 3.77 €
  • Per person : 0.63 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27th 2012533K3.8 5 hours 12 min.
Genoese croque-monsieur
Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
July 22th 201857K 24 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020327K5 1 hour 13 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.0M4.5 7 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013843K 44.7 51 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page