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Dilled Cream of Broccoli Soup
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Authored By: Polly Pitchford, Full Spectrum Health™
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Take care not to add more than 1/3 cup oatmeal or else the soup gets too thick.
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Diet Types: Dairy Free, Vegan, Vegetarian
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Ingredients:
1 head broccoli1/3 cup oatmeal4 cups water or stock1/2 onion, chopped1 teaspoon salt1/4 cup chopped fresh dill
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Cut the broccoli tops into large florets. Trim and peel the stalks, removing any fibrous or woody parts. Cut the stalks into 1" chunks.
Place the broccoli, stock, onion, oatmeal, and salt into the pot. If using dried dill, add at this time.
Cover the pot, bring to a boil, reduce heat and simmer until the broccoli is very soft and the oatmeal is cooked, about 15-20 minutes.
Puree the soup in a blender, food processor or with a hand blender.
Return to the soup pot and stir in fresh dill and salt to taste.
Simmer just long enough to reheat the soup. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 60
Calories from Fat 7
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% Daily Value*
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| | Total Fat 1g | 1% | | | Saturated Fat 0g | 0% | | | Mono Fat 0g | | | | Sodium 630mg | 26% | | | Total Carbs 11g | 4% | | | Dietary Fiber 5g | 20% | | | Protein 5g | | | | Iron | 11% | | | Calcium | 8% | | | Vitamin B-6 | 15% | | | Vitamin C | 159% | | | Vitamin E | 13% | | | Vitamin A | 24% | | | Selenium | 11% | | | Manganese | 25% | | | Copper | 5% | | | Zinc | 5% | | | Pantothenic acid | 9% | | | Niacin | 5% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 28% | | | Potassium | 15% | | | Phosphorus | 12% | | | Magnesium | 12% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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