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Light Broccoli Soup
30 min.
Easy
3.80 €
6 people
4 Ingredients- 1
750 g broccoli - 2
1 litre vegetable stock - 3
salt - 4
pepper - Total weight: 1,750 grams
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 8 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 3 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 510 RDI=50 % | 300 RDI=50 % | 5,180 RDI=260 % | 21,690 RDI: 260 % |
| Per 100 g | 6 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 300 RDI=20 % | 1,240 RDI: 20 % |
| Per person | 20 RDI=7 % | 90 RDI=8 % | 50 RDI=8 % | 860 RDI=40 % | 3,620 RDI: 40 % |
- For 6 people : 3.80 €
- Per person : 0.65 €
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Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Country vegetable soup, Mexican-style pork medallions , Asparagus "en petit pois", Late Winter Soup with Fresh Spinach, ... See them all 19
Broccoli
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Pepper
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Salt
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Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)