Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.7 48 ratings

Prep. 15 min

Total 45 min

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

Energy 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 13 recipes
United States

Refresh and Revitalize 10 recipes
United States

You might also like...

Creamy Mushroom Soup

25min

Broccoli Red Lentil Soup

25min

Mushroom and Wild Rice Soup

30min

Creamy Pea Soup

40min

Chunky Vegetable Barley Soup

1h

Split Pea Soup

1h 25min

Broccoli and Cheddar Soup

40min

Green Asparagus Soup with Spicy Pine Nuts

1h 10min

Spring Garden Minestrone Soup

50min

Butternut Squash and Apple Soup

30min

Maple and Brown Butter Roasted Butternut Soup

1h 15min

Biltmore Broccoli and Cheddar Soup

45min