Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.7 43 rating

Prep. 15 min

Total 45 min

4 portions

Ingredients

russet potato (approx. 12 oz)
1
broccoli stems
12 oz
extra virgin olive oil divided
1 oz
salt plus extra to season, to taste
1 tsp
ground black pepper plus extra to season, to taste
¼ tsp
Parmesan cheese
1 oz
yellow onions in pieces
4 oz
celery in pieces
2 oz
carrots in pieces
2 oz
garlic clove
1
onion skin broth, homemade (see Tip)
28 oz
28 oz vegetable broth, (see Tip)
crème fraîche
4 oz
green onions 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®. No strings attached.

Sign up for free More information

Also featured in

No Waste 13 Recipes
United States

Refresh and Revitalize 10 Recipes
United States

You might also like...

Creamy Tomato Soup

30 min

Broccoli Red Lentil Soup

25 min

Golden Beet Gazpacho

50 min

Sweet Pea and Zucchini Soup

30 min

Mushroom and Wild Rice Soup

30 min

Moroccan Salmon with Lemony Couscous and Vegetable Soup

1 h

Curried Lentils

5 h 15 min

Garbanzo Bean Soup with Spinach

40 min

Green Lentil Risotto with Asparagus

45 min

Vegetarian Chili

50 min

Curry, Ginger Kabocha Squash Soup

50 min

Butternut Squash and Apple Soup

30 min