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Ingredientes
- 1 Tbsp. Vegetable oil
- 1 x Onion, diced
- 1 x Garlic clove, chopped
- 1 bn Broccoli, minced
- 1 med Baking potato, peeled, diced
- 4 c. Chicken/veg stock or possibly water
- 1/4 c. Fresh dill, minced
- 1 dsh Salt and pepper
- 125 gm Feta cheese, crumbled
Direcciones
- 1. In large saucepan, heat oil. Add in onion and garlic and cook gently till tender, about 5 mins. Add in broccoli and potato and stir to coat well.
- Add in stock and bring to boil. Reduce heat and cook gently 15-20 mins till potato is tender. Add in all but 1 tbsp dill and cook a few mins.
- 2. Puree soup. Return to heat. Season with salt and pepper (remember cheese is salty!). Serve with remaining dill and feta sprinkled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 310 | 58% |
| Total Fat 34.69g | 43% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.09g | |
| Cholesterol 148mg | 49% |
| Sodium 534mg | 22% |
| Potassium 826mg | 24% |
| Total Carbs 16.96g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.22g | 3% |
| Protein 38.11g | 61% |
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