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Gaby Hobbs: "Tasty and easy to make. Recommend using an immers…" Read More
9Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups gold potatoes (or peeled, cubed red)
- 4 cups broccoli (finely chopped)
- 2 tsp. minced garlic
- 2 Tbsp. olive oil
- salt
- pepper
- 1/2 tsp. ground cumin
- 3/4 tsp. ground ginger
- 3 cups stock (vegetable or chicken)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium490mg20% |
Potassium990mg28% |
Protein12g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A10% |
Vitamin C160% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Gaby Hobbs 3 years ago
Tasty and easy to make. Recommend using an immersion blender, which the instructions don’t say to do. Didn’t make any other adjustments to the recipe. Will be doing this again.
Jenniges 4 years ago
Great flavor!!! Turned out more a hot dish then soup. Husband said I used too much ginger...(I did not follow receipe:/)
Katelynn K. 4 years ago
I think is is a great base for a vegan, low carb potato soup. I used a food processor for the broccoli, which created a cool texture that’s kind of like rice. And instead of veggie stock and spices, I swapped them out for a ramen stock from a previous night. It was the best combination of flavors!!
Victoria 5 years ago
Really important to let the potatoes brown at the start, adds a lot to the flavor. Would have been 5 stars if I could have added more flavor, More garlic or some cayenne maybe?
Kris McConnell 7 years ago
I followed the recipe and used 1/2 cup less broth and used my hand held blender. It was very tasty. I will be making this again.