Cream of broccoli soup

Name: Cream of broccoli soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: italian
Ingredients: 500 g broccoli stemless; 200 g potatoes; 1 red onions; 800 g vegetable broth; q.s. extravirgin olive oil; 200 g Spiced bread wafers (optional); q.s. salt; q.s. thyme

5.0

On cold winter evenings, but especially when on a diet, it's a real treat! To add some crunchiness to the dish, I often serve it with my homemade bread wafers

Yield: 3 servings

Total time: 40 min

Preparation time: 10 min

Cooking time: 30 min

Difficulty:

Cost:

Tools: Stove, Blender, Pot

Weight per serving: 610 g

Energy: 275 Kcal

Carbohydrates: 28 g

Fats: 14 g

Proteins: 9 g

Volleyball: 50 min

Allergens: Gluten

Diet: Vegan, Vegetarian, Lactose-free, Low-calorie

Pairing: Cabernet sauvignon

Occasion: Dinner light

Ingredients

Portions for 3 servings

Broccoli (stemless)

500 g

Potatoes

200 g

Red onions

Vegetable broth

800 g

Extravirgin olive oil

q.s.

Spiced bread wafers (optional)

200 g

Salt

q.s.

Thyme

q.s.

Method

It takes steps in 40 min

1 - Peel the potatoes and onions, finely chop them and set them aside. Clean the broccoli by removing the stem, cut them into small pieces and set them aside

2 - Put a large pot on the stove and sauté the onion in plenty of olive oil. Once it becomes golden, add the potatoes and broth, bring to a boil and let cook for a few minutes

3 - Add the broccoli, a bit of salt, and let it cook covered until all the vegetables are tender

4 - Blend everything with an immersion blender, taste it and add salt if necessary. If it appears too liquid, let it dry for a few more minutes on low heat

5 - Serve accompanied by a few slices of bread (the recipe can be found on the website) and a sprig of thyme