Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.7 50 ratings

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
homemade onion skin broth
28 oz
28 oz vegetable broth
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

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