4 Serves
46 Mins
Bring 3 quarts of water to a boil in a Dutch oven. Add the broccoli florets and cook for 7 minutes or until tender. Drain the broccoli and set aside.
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NigerianVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
473 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
613 mg / 4,700 mgSodium
866 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Coat a large saucepan with cooking spray and melt the margarine over medium heat. Add the chopped onion and minced garlic, sautéing for 5 minutes until softened.
Transfer the cooked broccoli and the sautéed onion-garlic mixture into a food processor. Process until the mixture is smooth, scraping down the sides as needed, then set aside.
In a clean large saucepan, whisk together the yogurt and all-purpose flour until smooth. Gradually stir in the stock and remaining liquid ingredients.
Cook the soup base over medium heat for 20 minutes, stirring constantly until it becomes thickened and bubbly. Stir in the processed broccoli mixture and 3/4 cup of the shredded cheese until fully melted and combined.
Ladle the soup into individual bowls and garnish with the remaining shredded cheese before serving.
21
g36
g17
g
