- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 2 tbsp
- unsalted butter
- 30 mL
- 3
- celery stalks, diced
- 1
- onion, diced
- 1
- Russet potato, peeled and diced
- 4 cups
- vegetable broth
- 1 L
- ¼ tsp
- each salt and pepper
- 1 mL
- 6 cups
- chopped broccoli, including stems
- 1.5 L
- ½ cup
- shredded Cheddar cheese, to serve
- 125 mL
Method
- Step 1
- Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper. Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender.
- Step 2
- Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving.
Tips
To make a curried broccoli soup, add 1 tbsp (15 mL) curry paste when cooking the celery, onion and potato.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 110
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 13 g
- Fibre:
- 3 g
- Sugar:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 5 g
- Sodium:
- 540 mg
