Photo: Cala
Light Coconut Cream Broccoli and Barley Soup
16 ingredients
25 min + 1 hr
6 servings
openrecipes
"This refreshing light cream soup is chock-full of yummy flavors! I was inspired to add the barely for fiber and substance, and the low-fat coconut milk is a tasty change. Super easy to make. The flavor is refreshing, too!"
Estimated Nutrition (whole recipe, rough)
976
Calories
28g
Protein
59g
Fat
94g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup barley
- 3 cups water
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 5 cloves garlic, cut into slivers and divided
- 2 tablespoons fresh ground black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon sea salt
- 2 dashes ground nutmeg
- 7 cups chopped broccoli florets and stalks
- 3 1/4 cups low-sodium vegetable stock
- 1 (14 ounce) can reduced-fat coconut milk
- 1 cup 2% milk
- 1/4 cup grated Asiago cheese (optional)
- 1/2 bunch fresh parsley, chopped (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes