** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add onion and garlic and cook gently until tender, about 5 minutes Add broccoli and potato and stir to coat well.
3. Add stock and bring to boil. Reduce heat and cook gently 15-20 minutes until potato is tender.
4. Add all but 1 tbsp dill and cook a few minutes Puree soup.
5. Return to heat. Season with salt and pepper (remember cheese is salty!).
6. Serve with remaining dill and feta sprinkled on top.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Cheese, Garlic, Onion allergies.