How To Make Broccoli Vegetarian Soup
Broccoli, carrots, and celery are cooked in creamy herbed stock, then pureed smooth for this vegetarian soup. Whip up a healthy batch in under 30 minutes!
In a soup kettle or Dutch oven, combine the carrots, celery, onions, garlic, marjoram, basil, and stock.
Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 10 minutes. Add the milk and broccoli, and bring to a boil.
Reduce to a simmer, cover lightly, and simmer for about 5 minutes, or until the broccoli is tender.
Remove from heat, and in the container of a blender or food processor, purée the soup, in batches, until smooth.
Return to the pot, add the pasta, and heat through.
Turn off the heat, and adjust the salt and pepper to taste.
Serve immediately, with the nutmeg and yogurt as a garnish, and enjoy!
- Calories: 160.17kcal
- Fat: 2.67g
- Saturated Fat: 1.50g
- Monounsaturated Fat: 0.65g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 25.15g
- Fiber: 2.48g
- Sugar: 11.46g
- Protein: 9.77g
- Cholesterol: 10.43mg
- Sodium: 130.23mg
- Calcium: 367.28mg
- Potassium: 571.24mg
- Iron: 0.80mg
- Vitamin A: 307.72µg
- Vitamin C: 44.82mg
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