Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.7 44 rating

Prep. 15min

Total 45min

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...

Mushroom and Wild Rice Soup

30min

Potato Curry Soup

35min

Broccoli Red Lentil Soup

25min

Tomato Soup with Grilled Cheese Sandwiches

40min

Hungarian Mushroom Soup

35min

Shiitake Mushroom Soup with Burdock Root

35min

Broccoli Red Lentil Soup

30min

Sweet Pea and Zucchini Soup

30min

Golden Beet Gazpacho

50min

Chickpea and Lentil Soup with Dukkah

1 h 5min

Garbanzo Bean Soup with Spinach

40min

Curried Lentils

5 h 15min