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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: German
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 226
% Daily Value**
Total Fat 8g
Saturated Fat 4g
Unsaturated Fat 1g
Cholesterol 3mg
Sodium 1042mg
Total Carbohydrate 30g
Dietary Fiber 5g
Sugars 12g
Protein 11g
Vitamin A  12%Vitamin C  162%
Calcium  15%Iron  11%
Potassium  19%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli and Orange Soup (Hallgarten)

Recipe Tags: Soup Recipes

Date Added: June 11, 2009


1 Tablespoon Vegetable Oil for frying
1 1/4 Cups Yogurt small container
2 1/2 Cups Chicken Stock or vegetable soup
1 Tablespoon Cornstarch (up to)
2 Tablespoons Water or orange juice
1 Onion chopped
1 Pound Broccoli chopped
2 Oranges juiced
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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.

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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.
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