Egg Drop Soup Recipe by MyNutriCounter

Broccoli Egg Drop Soup

Broccoli Egg Drop Soup

Broccoli belongs to a cabbage family which is accompanied by cauliflower, kale, Brussels sprouts, collard greens and the cabbage. Edible parts of broccoli are the tightly bunched flower buds. And the Italian word as such means “little shoots”. Originating in Calabria, the southwest part of Italy, it has an alternative name calabrese and has been known of since ancient Roman times. By the 18th century broccoli was already commonly grown in England and thereafter it was brought to America by English colonists. Broccoli only became popular in America since the early 20th century. In 1990 broccoli was involved in a comical incident involving the U.S. president George H.W Bush, when he proclaimed: “I do not like broccoli and I haven’t liked it since I was a little kid, and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli”. Nevertheless, California broccoli growers sent 10 tons of it to the White House because Barbara Bush liked broccoli. Mrs. Bush has a point as broccoli possesses a range of health benefits. It helps to relieve the food passage right through to the gut due to its high content of dietary fibre, so it’s among the foods that is typically recommended to consume for constipation. But you should avoid it when you’re experiencing symptoms of diarrhea. Broccoli has become a staple food in regular diets and a favourite ingredient in vegetarian culinary as well. It’s rich in folic acid and vitamins E, C, K accompanied by trace minerals like zinc, iron and selenium. Selenium exhibits strong antioxidant action when mixed together with other compounds of similar nature.

So let’s try our broccoli soup, and maybe, eventually, it’ll become like a bro- food to you!

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Summary
recipe image
Recipe Name
Broccoli Egg Drop Soup
Author
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    2-3 Servings

  • Prep

    5 mins

  • Cook

    20 mins

  • Total Time

    25 mins

  • Dietary

    DF, GF

  • PER SERVING

  • Calories

    213.04kcal

  • Protein

    9.47g

  • Carbohydrates

    18.95g

  • Fats

    11.28g

  • Saturated Fats

    2.01g

  • Monounsaturated Fats

    7.28g

  • Polyunsaturated Fats

    1.31g

  • Water

    346.22ml

  • Cholesterol

    7.58mg

  • Sodium

    829.74mg

  • Potassium

    552.74mg

  • Fibre

    2.78g

  • Sugar

    6.84g

  • Vitamin A

    62.16mcg

  • Vitamin C

    0mg

  • Vitamin D

    0mcg

  • Calcium

    48.26mg

  • Iron

    1.17mg

  • Vitamin B6

    0.34mg

  • Vitamin B12

    0.01mcg

  • Vitamin E

    1.49mg

  • Vitamin K

    103.13mcg

  • Magnesium

    30.91mg

  • Phosphorus

    127.25mg

  • Zinc

    0.72mg

  • Copper

    0.20mg

  • Manganese

    0.18mg

  • Selenium

    8.98mcg

  • Thiamine

    0.10mg

  • Riboflavin

    0.34mg

  • Niacin

    4.45mg

  • Pantothenic Acid

    0.02mg

  • Choline

    52.77mg

  • Folate

    13.06mcg

Ingredients:

  • 200g/7oz broccoli, chopped
  • 25ml/1fl oz olive oil
  • 100g/3.5oz onions, diced
  • 40g/1.5oz celery stalks, diced
  • 750ml/0.75 quarts chicken stock
  • 1 egg white
  • ½ tsp. salt
  • 1/4 tsp. white pepper powder
  • 7g/0.25oz cornstarch, dissolved in ¼ cup water

Method:

  1. Heat olive oil in a pot.
  2. Sauté onions and celery stalks until onions are translucent.
  3. Add broccoli and sauté
  4. Add chicken stock and simmer for 10-15 minutes or until vegetables are tender.
  5. Stir in cornstarch slurry and simmer until thick.
  6. Stir in egg white.
  7. Season with salt and pepper.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Snack, Starters

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