Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | 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
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- 6 cups small broccoli florets and peeled, chopped stems
- 2 stalks celery, sliced
- 1 medium green bell pepper, sliced
- 1 tsp. salt
- 2 tsp. vegetable oil, ghee or butter for garnish (optional)
- 1 1/2 cups tiny broccoli florets for garnish (optional)
- 4 to 5 cups low-sodium vegetable broth
- 1 to 2 tsp. sugar
- 1/4 tsp. freshly ground pepper
- 1/4 cup minced fresh parsley
- =
Directions
1/4 cup vegetable oil or 1/3 cup ghee or butter
Pinch of asafetida (optional)
1. In large pot, heat 1/4 cup oil or 1/3 cup ghee over very low heat. Stir in asafetida if desired, 6 cups broccoli, celery, bell pepper and 1/2 teaspoon salt. Cover and cook until vegetables are very tender, stirring occasionally, 30 to 40 minutes.
2. Meanwhile, make garnish if desired: In large skillet, heat 2 teaspoons oil over low heat. Add 1 1/2 cups broccoli florets and cook, stirring often, until tender, about 20 minutes. Set aside.
3. In blender or food processor, puree broccoli-celery mixture in batches with 4 cups broth until as smooth as possible. The smoother the puree, the easier the next step will be.
4. Place large sieve over soup pot. Strain broccoli puree through it, stirring and pressing out liquid with back of large spoon; scrape underside of sieve periodically. Do not skip this step! It is vital for a creamy texture. Discard any fibrous material that pulls away from sieve.
5. Reheat soup, covered, over medium heat, thinning with remaining 1 cup broth if necessary. Stir in garnish and season with sugar, pepper and remaining 1/2 teaspoon salt. Ladle into bowls, sprinkle with parsley and serve.