Ingredients
-
1 tablespoon olive oil
-
1 large yellow onion, coarsely chopped
-
3 large cloves garlic, coarsely chopped
-
3 broccoli stalks, coarsely chopped
-
2 broccoli florets and stalks, coarsely chopped
-
2 large potatoes, peeled and coarsely chopped
-
⅓ celery root, coarsely chopped
-
4 cups low-sodium chicken stock
Directions
-
Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
-
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
-
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.
Nutrition Facts (per serving)
152 | Calories |
2g | Fat |
28g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 152 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 128mg | 6% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 107mg | 119% |
Calcium 78mg | 6% |
Iron 2mg | 9% |
Potassium 822mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.