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  • 1 Tbsp Olive Oil

  • 1 cup Onion, diced

  • 1 cup Carrot, diced

  • 1 cup Celery, diced

  • 1/2 tsp Garlic, minced

  • 3 Red Potato, small size, diced

  • 1 pkg TARO BRAND Broccoli Sprouts (or Clover Sprouts)

  • 4 cups Chicken Broth

  • 1/2 tsp Lemon juice

  • Salt and pepper to taste


In a large pot, heat olive oil over medium low, saute onions, carrots, celery and garlic until soft, about 15 minutes.  Add potato and 4 cups of chicken broth.  Turn heat to medium high and bring to boil.  Reduce heat and simmer until potatoes are soft, about 20 minutes.  Remove soup from heat, add Sprouts and let cool for 15 minutes.  Stir in lemon juice, salt and pepper.  Use blender to puree soup until smooth and creamy.  Add additional chicken broth if a thin consistency is desired.

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