** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Reserve some small pieces of broccoli for garnish, together with a little grated orange rind.
2. Heat the oil and cook the onion until it has just softened but not browned.
3. Add the broccoli and stir round. Cook, covered, for a few minutes and then add the orange juice and stock.
4. Bring to the boil, cover and simmer for about 20 minutes, until the broccoli is soft.
5. Puree the soup in a blender. Mix the cornstarch and a after to a smooth paste and stir into the soup with salt and pepper to taste.
6. Return the soup to the heat and cook for a further five minutes.
7. Serve, garnished with the reserved broccoli and the orange rind.
8. Use frozen broccoli if fresh is not available.
Comments on Broccoli and Orange Soup (Hallgarten) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-cholesterol with 2.5mg per serving
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 162% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, MSG, Poultry, Corn, Oranges, Onion allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
