Broccoli Soup
This 100% vegan and alkaline broccoli soup is a great light dinner, very low in calories but full of nutrients, which will make your skin shine!
Equipment
- 1 Cutting board and knife
- 1 vegetable peeler
- 1 Cooking pot and spoon
- 1 blender
Ingredients
- ½ onion snow-white
- 350 g broccoli
- 100 g celeriac
- 200 g potato
- 1 tbsp coconut oil native
- 1 liter water
- 2 tbsp soup seasoning see basic recipe
- 1 tsp salt
- 25 g parsley fresh
Instructions
- Peel and dice the ½ onion. Wash, trim and roughly chop the 350 g broccoli. Clean and roughly chop the 100 g celeriac. Peel and coarsely chop the 200 g potato.
- Heat the 1 tbsp coconut oil in a saucepan and sauté the onions in it until translucent.
- Add the broccoli, celeriac and potatoes and sauté briefly.
- Pour in the 1 liter water, add the 2 tbsp soup seasoning and 1 tsp salt.
- Bring to the boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
- In the meantime, wash, pluck and finely chop the 25 g parsley.
- After the cooking time, puree the soup in a blender, fold in the parsley, fill into small bowls and serve!
Nutrition
Calories: 121kcalCarbohydrates: 19gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 0.3mgSodium: 1305mgPotassium: 628mgFiber: 4gSugar: 3gVitamin A: 1073IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.4mgVitamin B12: 0.03µgVitamin C: 99mgVitamin E: 1mgVitamin K: 203µgCalcium: 79mgCopper: 0.2mgFolate: 78µgIron: 2mgManganese: 0.3mgMagnesium: 43mgPhosphorus: 131mgSelenium: 3µgZinc: 1mgCholine: 29mgNet Carbohydrates: 15g