lunch

Chock Full Of Broccoli Soup

Name: Chock Full Of Broccoli Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 teaspoon freshly ground black pepper; 2 1/2 pounds to 3 broccoli (2 bunches); 4 cups to 5 low-sodium chicken broth; 1 tablespoon extra virgin olive oil; 2 teaspoons minced garlic; 2 tablespoons sweet or mellow white miso; 2 cups chopped onion; 1 teaspoon salt; 3/4 cup lite silken tofu (about ½ pound), preferably Nasoya; 1 teaspoon to 2 chopped fresh tarragon, optional

“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.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pepper¼ tsp
To 3 broccoli2 bunches2.5 lb
To 5 chicken broth4 cups
Extra virgin olive oil1 tbsp
Garlic2 tsp
Mellow miso2 tbsp
Onion2 cups
Salt1 tsp
Lite silken tofuabout ½ pound, preferably Nasoya½ lb
To 2 tarragonoptional1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 30 min

1
Separate broccoli florets from stems.
2
Cut florets into bite-sized pieces; trim and peel stems, and cut into bite-sized pieces.
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.

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