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®. No strings attached.

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...

Pickled Red Onions (Thermomix® Cutter +)

1 h 50 min

Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)

1 h

Sautéing Red Pepper with Onions

No ratings

Warm Spinach and Artichoke Dip

20 min

Matcha Nice Cream

35 min

Stuffed Peppers with Rice and Tomato Sauce

1 h

Maple Teriyaki Salmon with Rice and Broccoli

30 h

Maple Oatmeal with Apples and Blueberries

20 min

Split Pea Soup

2 h 10 min

Sweet Pea and Zucchini Soup

30 min

Versatile smooth soup

45 min

Pâté Chinois (Canadian Shepherd's Pie)

1 h 30 min