Photo: Cala
Broccoli and Bok Choy Soup Recipe
11 ingredients
Serves
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Tuesdays and Fridays are harvest days at our house. Any vegetables remaining from Tuesday’s pickings I throw into a coop for Friday lunch. We made this one today...
Estimated Nutrition (whole recipe, rough)
467
Calories
14g
Protein
36g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Bok Choy | 1 cup (70g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ onion chopped
- ½ lb of broccoli
- 1 leek chopped
- ½ lb bok choy
- 3 + 1 large garlic cloves chopped (save the last clove for the end of the recipe)
- 3 + 1 green onion (chop 3 and julienne 1 for garnish)
- ½ juice of one lemon
- 1 1/2 + 1 tablespoon chopped mint
- 3 tablespoons crumbled feta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes