Broccoli cream soup

Name: Broccoli cream soup
Prep time: 7 min
Cook time: 21 min
Yield: 5-6 servings
Ingredients: 1/2 head of broccoli (250 g); 1 onion (about 90 g); 2 carrots (about 150 g); 3 medium potatoes (about 450 g); 3 cloves garlic; 3 tbsp olive oil for cooking (sunflower oil or butter); 1 tsp salt; 1/4 tsp black pepper; 800 ml of water

from Katerina in Soups Visits 1031

Our favourite broccoli cream soup is extremely easy to make and can be prepared in a vegan version (or suitable for fasting) or you can add butter and season it with 1-2 tablespoons of Parmesan cheese. I also offer you two options for what to cook with the rest of the broccoli you have left.

7 min preparation

21 min cooking

5-6 servings

Recipe

1/2 head of broccoli (250 g)
1 onion (about 90 g)
2 carrots (about 150 g)
3 medium potatoes (about 450 g)
3 cloves garlic
3 tbsp olive oil for cooking (sunflower oil or butter)
1 tsp salt
1/4 tsp black pepper
800 ml of water

Description

Our favourite broccoli cream soup is extremely easy to make and can be prepared in a vegan version (or suitable for fasting) or you can add butter and season it with 1-2 tablespoons of Parmesan cheese. I also offer you two options for what to cook with the rest of the broccoli you have left.

1 Peel and chop onions, potatoes and carrots. Together with the peeled garlic cloves, put them in a steaming cooker by putting 800 ml of water in it (or use an ordinary pot by pouring enough water to cover the vegetables). After the water boils, simmer for 16 minutes and add the washed and sliced broccoli. Let the soup simmer for another 5 minutes (this time is absolutely enough for the broccoli to be ready to eat).

2 After the vegetables are boiled pour them into a container suitable for blending (or a food processor), and add the water from the steaming cooker (or in which the vegetables were cooked). Season with salt, black pepper and olive oil and blend until smooth.

With the remaining broccoli that remain, I offer you the following two options:

Wash them well and store them in a suitable box or bag in the freezer, as they are raw. So you will have another dose of broccoli for the next such soup.
The second option is to cut them, season with salt and pepper, and sprinkle with a little olive oil or sunflower oil. In a baking tray lined with baking paper, place them at a distance from each other. Bake at preheated 220 degrees oven for about 20 minutes.