Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.0 9 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

russet potato (approx. 340 g)
1
broccoli stems
340 g
extra virgin olive oil
30 g
salt to taste
black pepper, ground to taste
Parmesan cheese
30 g
onion in pieces
115 g
celery in pieces
60 g
carrot in pieces
60 g
garlic clove
1
salt
1 tsp
ground black pepper
¼ tsp
onion skin broth, homemade (see Tip)
795 g
795 g vegetable broth, (see Tip)
ground black pepper to season, to taste
crème fraîche
115 g
green onion thinly sliced
2

Difficulty

easy

Nutrition per 1 portion

Sodium 1237 mg

Protein 8 g

Calories 1305 kJ / 312 kcal

Fat 20 g

Fibre 2 g

Saturated Fat 9 g

Carbohydrates 29 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

No Waste 10 Recipes
Canada

Refresh & Revitalize 10 Recipes
Canada

Thanksgiving Feast 16 Recipes
Canada

You might also like...

Avgolemono (Greek-style Chicken Soup)

40 min

Coloured Eggs

40 min

Carrot and Parsnip Mash

45 min

Broccoli and Cheddar Soup

45 min

Three Egg French Omelet

30 min

Bean and Broccoli Fritters with Mango Salad (Diabetes)

25 min

Fennel, Celery and Green Apple Salad (TM6)

No ratings

Potato Curry Soup

35 min

Meatballs with White Wine Mushroom Sauce

35 min

Baked Pork Tenderloin with Rice

No ratings

Buffalo Cauliflower Bites

No ratings

Broccoli Cream Soup with Croutons

1 h