Creamy Broccoli Soup
Cuando empieza a refrescar, nada sienta mejor después de un largo día que un tazón de sopa caliente y cremosa.
Ingredientes · Raciones 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
Método · 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.
When it’s getting a little chilly, nothing goes down better after a long day than a bowl of hot, creamy soup.
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.
