Broccoli cream soup
A velvety, vibrant green broccoli cream soup that makes a wonderfully comforting and light lunch. To preserve the bright color and nutrients, avoid overcooking the broccoli florets. Serve warm with a light swirl of cream and roasted pumpkin seeds.
Ingredients
- Garlic2 cloves
- Vegetable Broth700 ml
- Heavy cream (20%)100 ml
- Salt1 tsp
- Black Pepper¼ tsp
Instructions
5 steps- 1
Melt the butter in a soup pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and soft.
5 min
- 2
Add the minced garlic and sauté for another minute until fragrant.
1 min
- 3
Add the broccoli florets and pour in the hot vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes until tender.
10 min
100°C
- 4
Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and velvety.
3 min
- 5
Stir in the cream, salt, black pepper, and nutmeg. Return to low heat for 2 minutes to warm through without boiling.
2 min
80°C
Nutrition
1 serving ≈ 391 g
Nutrition values are estimates. - means data is unavailable.
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