Broccoli Cream Soup - Pilar Hernández's Chilean Kitchen
I've been making vegetable creams without milk or cream for a while now; they're healthier and lighter that way. I usually thicken them with potato, but this time I used rolled oats and it turned out delicious. I highly recommend it. You can try it in this Broccoli Cream Soup.
Ingredients · Servings 6
- 2 kilos of broccoli, stems peeled and cut into pieces
- 1 medium onion
- chopped garlic if desired
- 1 cup of oats
- water (approximately 2 liters)
- salt, 1/8 teaspoon grated nutmeg and pepper
Method · PT-497396H59M3S
- Wash, peel and chop the onion into large cubes, chop the garlic.
- In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat, add the onion and sauté for 5-8 minutes, then add the garlic and nutmeg and sauté for 1 minute, stirring.
- Add the broccoli and oats, cover with plenty of cold water. Season with salt and pepper.
- Once it comes to a boil, reduce the heat and cook covered, stirring occasionally for 10-15 minutes, until the broccoli is cooked.
- Use the immersion blender or blender to grind everything until creamy.
- Add more water or salt if necessary.
- Serve hot with yogurt and chopped nuts.
This soup is very nutritious and the nutmeg and chopped walnuts on top make it delicious.
Description
A tasty and easy cream.
