How to Make Broccoli Vegetable Soup

Break broccoli into small pieces and wash thoroughly. Mince the garlic. Dice the onion. Pour a little oil in a pan, when the oil is hot, sauté the minced garlic and onion. Stir fry the onions until transparent, pour in the broccoli and stir fry for a minute.

Transfer all the stir-fried ingredients into a wall-breaker and add a large bowl of water to make broccoli pulp. In a separate pan, without oil, fry the flour until lightly browned. Pour the broccoli pulp into the flour and toss to coat. Pour in the cream. Season with salt and pepper, bring to the boil and cook for two minutes, until the soup thickens.

Nutritional value of broccoli

1, broccoli is rich in nutrients, containing protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2 and vitamin C, vitamin A, etc., especially vitamin C is rich in 88 milligrams per 100 grams, second only to chili peppers, is one of the highest content of vegetables; containing Protein 3.5 grams -4.5 grams, 3 times as much as cauliflower, 4 times as much as tomato. Its texture is tender, taste sweet and fresh, easy to digest, and beneficial to the protection of blood. Children's consumption is conducive to healthy growth.

2, broccoli's water content of up to 90% or more, contains a low calorie, so for people who want to lose weight, it can fill the stomach without making themselves fat.

3, broccoli in the nutrients, not only high content, and very comprehensive, mainly including protein, carbohydrates, fat, minerals, vitamin C and carotene.

4, in addition, broccoli in the mineral composition than other vegetables more comprehensive, calcium, phosphorus, iron, potassium, zinc, manganese and other content is very rich, than the same belongs to the cruciferous family of cabbage flower is much higher.

5, broccoli in a very complete range of vitamins, especially the rich content of folic acid, which is also an important reason for its nutritional value higher than the general vegetables.