WHAT YOU'LL NEED
- 750 g broccoli florets
- 1 packet Continental Soup French Onion
- 1 x 300 g tub light sour cream
- 1/2 cup (125 ml) reduced-fat milk
- 1/4 tablespoon paprika
- 2 tablespoons grated Parmesan
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
143kcal
Energy (kJ)
600kJ
Protein (g)
7.6g
Carbohydrate incl. fibre (g)
15.8g
Carbohydrate excl. fibre (g)
15.2g
Sugar (g)
2.1g
Fibre (g)
0.5g
Fat (g)
6.9g
Saturated fat (g)
4.0g
Unsaturated fat (g)
2.4g
Monounsaturated fat (g)
1.9g
Polyunsaturated fat (g)
0.5g
Trans fat (g)
0.0g
Cholesterol (mg)
21mg
Sodium (mg)
567mg
Salt (g)
1.42g
Vitamin A (IU)
4162IU
Vitamin C (mg)
117.0mg
Calcium (mg)
181mg
Iron (mg)
1.24mg
Total
860kcal
3599kJ
45.8g
94.7g
91.4g
12.3g
3.3g
41.2g
24.1g
14.3g
11.3g
2.8g
0.1g
127mg
3400mg
8.50g
24969IU
702.0mg
1086mg
7.44mg
Let's Get Cooking
- 1 Preheat oven to 180 degree celsius. Boil, steam or microwave broccoli until tender.
- 2 Mix together Soup Mix, sour cream and milk. Place broccoli in a large oven proof dish and pour over sour cream mixture.
- 3 Sprinkle with Parmesan and paprika and bake for 10-15 minutes until golden.