Broccoli, dolcelatte and hazelnut soup Recipe
A delicious warming soup for wintry nights
Ingredients
- 300g broccoli florets, roughly one small head
- 100g dolcelatte
- 100g ground hazelnuts
- 1 onion
- 1 clove garlic
- 1 tablespoon olive oil
- 850ml vegetable stock
- Black pepper
Directions
- PREP - Peel and chop the onion. Peel and bash the garlic clove. Rinse the broccoli florets and set aside. Prepare the stock according to packet instructions.
- SAUTà - Warm the oil in a large pan. Add the onion and garlic and sauté for about 5 minutes. When they start to brown, add the broccoli florets and sauté for another couple of minutes.
- SIMMER - Pour over the stock and simmer for 10-12 minutes.
- BLITZ - Blitz in a liquidiser or with a hand-held stick blender. Return the soup to the pan.
- MELT - Crumble the cheese and add to the soup together with the ground hazelnuts. Simmer for 3-4 minutes until the cheese has melted. Sprinkle with a generous grinding of black pepper and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 90 | 65% |
| Total Fat 10.56g | 13% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 861mg | 36% |
| Potassium 262mg | 7% |
| Total Carbs 10.19g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.13g | 3% |
| Protein 3.32g | 5% |
