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Broccoli Soup Recipe

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Broccoli Soup Recipe

Prep Time: Cook Time:


  • Broccoli, raw | 1.00 bunch
  • Potato, flesh and skin, raw | 1.50 cup, diced
  • Garlic, raw | 1.00 Tbsp
  • Celery, raw | 1.00 stalk, medium 7-1/2" - 8" long
  • Leeks, raw | 1.00 leek
  • Spices, pepper, black | 1.00 dash
  • Spices, bay leaf | 1.00 whole
  • Vegetable soup, condensed | 2.00 can 10.5 oz
Nutrition Facts (Per Serving)

Calories per serving: 135.13 mg

Fat per serving: 2.06 g

Saturated fat per serving: 0.31 g

Protein per serving: 5.71 g

Sodium per serving: 711.82 mg

Cholesterol per serving: 0.00 g


  1. Crush the garlic clove; slice the celery stalk and leek; set them aside.
  2. Cut broccoli into florets and thicker broccoli stalks into 1/2-inch dice and place them into a large pan along with the potato, celery, leek, bay leaf, stock and garlic. Heat to boil, minimize the heat, cover and let simmer for about 15 minutes.
  3. Place the broccoli florets into the soup and again boil it.Minimize the heat, cover and simmer for another 5 minutes or until until the broccoli and potato are done.
  4. Put away from heat and cool the soup slightly. Discard the bay leaf. In a blender, puree the soup in small batches until smooth.
  5. Place soup in a pan and again heat it thoroughly. Spoon into bowls and season with black pepper. Serve immediately with crusty breads.

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