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Chock Full Of Broccoli Soup

30 min
4 servings
Health Score: 87/100
2.24 per serving
1 likes
Lunch Soup Main Course Main Dish Dinner Gluten Free Dairy Free Lacto Ovo Vegetarian Fall Winter
Chock Full Of Broccoli Soup

Ingredients

  • 1/4 tsp dsh pepper (black, freshly ground)
  • 2 1/2 lb broccoli (2 bunches)
  • 4 cup chicken broth (low-sodium)
  • 1 tbsp dressing: extra virgin olive oil
  • 2 tsp clv garlic (minced)
  • 2 tbsp mellow miso (sweet, white)
  • 2 cup cooking onion (chopped)
  • 1 tsp salt
  • 1/2 lb lite silken tofu
  • 1 tsp to 2 tarragon (fresh, chopped)

About

Need a gluten free, dairy free, and lacto ovo vegetarian main course? Chock Full Of Broccoli Soup could be an amazing recipe to try. One portion of this dish contains around 18g of protein, 8g of fat, and a total of 249 calories. For $2.24 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Only a few people made this recipe, and 1 would say it hit the spot. If you have garlic, to 3 broccoli, onion, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Similar recipes include Chock-Full Blondie Squares, Chock-full of Fruit Snackin' Cake, and White Bean Hummus Chock Full of Chives.

Nutrition (per serving)

249kcal
Calories
34g
Carbohydrates
8g
Fat
9g
Fiber
18g
Protein
10g
Sugar

Instructions

  1. 1

    Separate broccoli florets from stems.

  2. 2

    Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.

  3. 3

    Place soup pot over medium heat and add oil; when hot, add onions and broccoli stems, and stir well to coat with oil. Reduce heat to low and cook, covered, for 8 to 10 minutes, or until onions are translucent and tender. Uncover, add garlic, blend well, and cook 1 minute longer.

  4. 4

    Add florets and chicken broth; bring to boil over high heat. Reduce heat to low and simmer, covered, for 10 to 15 minutes, or until broccoli is tender.

  5. 5

    Remove from heat and whisk in miso; allow to cool 5 minutes.Puree half the soup in several batches in blender, adding some tofu with each batch. Return pureed soup to the pot; stir well to blend. Thin with additional chicken broth, if desired.

  6. 6

    Add salt, pepper, and tarragon, if using.

  7. 7

    Serve immediately.

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Preparation Details

Total Time: 30 minutes

Servings: 4

Very Healthy

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: Yes

Low FODMAP: No

Source: foodista.com

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