Recipes
Broccoli Soup
Broccoli and carrot cream soup comes as welcome refreshment on the menu. Olive oil and basil will provide that additional Mediterranean touch.
| Preparation time | 40 min |
|---|---|
| Demanding |  |
| Energetic value | 179 kcal / 748 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 300 g | broccoli |
| 100 g | carrots |
| 200 g | potatos |
| 750 ml | Vegeta Gourmet Liquid Stock |
| 2 tablespoons | olive oil |
| 1 teaspoon | cumin |
| 3 teaspoons | lemon juice |
| 2 | cloves of garlic |
| 50 ml | cream |
| 1 tablespoon | fresh basil |
Preparation
- Place the vegetables in appropriate sized pan and add enough water to cover the contents. Cook the vegetables for about 20 minutes, then process in food processor and return to pot.
- Add Vegeta Gourmet Liquid Stock, olive oil, cumin, lemon juice, pressed cloves of garlic and cream. Season to taste.
- Bring the soup to the boil, reduce the flame and cook for further 5 minutes.
Serving
Sprinkle with sliced basil and serve.
Tip
You can also add cooked broccoli into finished, ready to serve soup.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 5,32 | - | - |
| Total carbohydrates | g | 18,82 | - | - |
| Total fat | g | 10,56 | - | - |
| Diet fibres | g | 3,41 | - | - |
| Cholesterol | mg | 11,05 | - | - |
| Vitamin A | IU | 8337,62 | 208 | 167 |
| Niacin | mg | 1,88 | 13 | 9 |
| Vitamin C | mg | 85,07 | 113 | 95 |
| Vitamin D | IU | 4,42 | 2 | 2 |
| Vitamin K | mcg | 590,36 | 59036 | 59036 |
| Calcium | mg | 83,87 | 8 | 8 |
| Phosphor | mg | 100,46 | 13 | 13 |
| Sodium | g | 0,04 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
