Medium

Broccoli soup with pumpkin fritters

Name: Broccoli soup with pumpkin fritters
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Broccoli (trimmed weight); 250 g Spring Onion; 6 g Garlic; 180 g Potato; 50 g Spinach; 1000 ml Vegetable stock; 125 g Greek yoghurt; 500 g Pumpkin (flesh); 45 g Serrano ham; 50 g Egg; 100 g Plain flour; 4 g Baking powder; 2 g Garlic powder; 2 g Hot paprika; 2 g Orange (zest); 70 g Extra virgin olive oil (20 g roasting, 20 g soup, estimated 30 g oil uptake); 3 g Parsley; 3 g Salt

Total time1 h 25 min Preparation and possible waiting 25 min · Cooking 1 h

Preparation and possible waiting: 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Greek yoghurt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock, Plain flour.

Rating Not yet rated

Green broccoli and spinach soup with small pumpkin and cured ham fritters.

Jump to steps

25 minpreparation and possible waiting

1 hcooking

4servings

1.991 kcalwhole recipe

498 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 25 min · Cooking 1 h

Preparation and possible waiting: 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Cream 1 to 2 hours Home-style

Allergens

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingBakingFryingSautéing

Appliances

CasseroleOvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibreHigh in vitamin C

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 180°C. Roast the diced pumpkin with 20 g oil and salt at 180 °C for 35–40 minutes. Soften chopped spring onion and garlic in another 20 g oil for 8 minutes.
Add chopped potato, broccoli and stock; simmer for 20 minutes.
Add the spinach for 2 minutes, then blend.
Mash the roasted pumpkin and cool slightly. Mix with chopped ham, egg, flour, baking powder, garlic powder, paprika and orange zest. The mixture should be thick enough to hold a spoonful.
Heat frying oil to 170 °C. Shape small portions with two spoons and fry in batches for 4–5 minutes, turning, until golden and cooked through. Drain on kitchen paper.
Divide the hot soup between bowls, add the fritters and finish with yoghurt and parsley. Divide all the fritters between the four servings.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.