Creamy broccoli soup
A warm, creamy soup to make you feel good: broccoli, cauliflower, and potatoes create the velvety texture, while garlic and herbs add a hearty depth.
Ingredients:
- 55 g onions
- 25 g carrots
- 3 cloves of garlic
- 300g broccoli
- 85 g cauliflower
- 245 g potatoes
- approx. 850 ml water or vegetable broth
- 1¼ tsp dried thyme
- 1¼ tsp dried oregano
- 1¼ tsp paprika
- Salt (optional)
- Pepper (optional)
- fresh parsley for garnish (optional)
Preparation:
- Chop the onions, carrots, broccoli, cauliflower, and potatoes. Finely chop the garlic.
- Heat some water in a large pot. Sauté the onions and carrots in it for 2–3 minutes, until the onions become translucent.
- Add the garlic and cook for another 1–2 minutes.
- Add broccoli, cauliflower, and potatoes and heat briefly.
- Pour in water or broth and add thyme, oregano, and paprika.
- Bring everything to a boil and then simmer for approximately 15–20 minutes until the vegetables are tender.
- Before pureeing, take out some vegetables and set them aside – perfect as a topping for the soup.
- Puree the remaining soup until creamy.
- Stir some of the removed vegetables back in.
- Season with salt and pepper to taste and serve with parsley.
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