Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.7 40 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
onion skin broth, homemade (see Tip)
28 oz
28 oz vegetable broth, (see Tip)
crème fraîche
4 oz
green onions thinly sliced
2

Difficulty

easy

Nutrition per 1 portion

Calories 312 kcal / 1305 kJ

Protein 8 g

Fat 20 g

Carbohydrates 29 g

Fibre 2 g

Saturated Fat 9 g

Sodium 1237 mg

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