Creamy Broccoli Soup
When it’s getting a little chilly, nothing goes down better after a long day than a bowl of hot, creamy soup.
Ingredients · Servings 2
- 500 g broccoli
- 2 small potatoes (or one larger potato)
- 1 onion (or one bunch of green onions)
- 2 cloves of garlic
- 100 ml cooking cream (or Greek yogurt)
- salt (to taste)
- pepper (to taste)
- chili flakes and toast for serving
Method · 35 min
- Place the well washed, peeled vegetables in a soup pot.
- Add salt and pepper. Pour in enough water to cover the vegetables entirely.
- Boil until the potatoes are soft and easy to mash.
- Once cooked, blend until you get a smooth and creamy consistency.
- Add the cooking cream or yogurt and stir.
- Pour into bowls, sprinkle with chili flakes and enjoy with toast.
This creamy broccoli soup is one of my favorites. It’s flavorful, quick to make, and full of vitamins. Creamed soups are also a great way to use up forgotten vegetables hiding in the fridge or freezer, or you can use canned, and you can make endless combinations.
Enjoy!
Ingredients
- 500 g broccoli
- 2 small potatoes or one larger potato
- 1 onion or one bunch of green onions
- 2 cloves of garlic
- 100 ml cooking cream or Greek yogurt
- salt to taste
- pepper to taste
Extra:
- chili flakes and toast for serving
Instructions
- Place the well washed, peeled vegetables in a soup pot.
- Add salt and pepper. Pour in enough water to cover the vegetables entirely.
- Boil until the potatoes are soft and easy to mash.
- Once cooked, blend until you get a smooth and creamy consistency.
- Add the cooking cream or yogurt and stir.
- Pour into bowls, sprinkle with chili flakes and enjoy with toast.
