Broccoli cream soup

  • Broccoli cream soup
  • Broccoli cream soup
  • Broccoli cream soup
  • Broccoli cream soup
  • Broccoli cream soup
  • Broccoli cream soup
Total time:
25 min
Word from cook:
Nutritious and satisfying, this cream of broccoli soup recipe makes for a quick and easy meal.
500 g broccoli bouquets
1 carrot
1 onion
1 Tbs of olive oil
some butter
3 Tbs of dehydrated vegetables (carrots, celery and bell pepper)

This recipe is very simple and is so suited for a cold winter day!

As I’ve told you before broccoli is a nutritious vegetable and a good source of both vitamins and minerals, as well as folic acid, calcium, iron and potassium. The researchers found that a cup of cooked broccoli contains 74 mg of calcium and 123 mg of vitamin C.

First, put the onion and carrot, chopped in a hot pan over the butter mixed with olive oil. Let them become soft for a few minutes. We boil water with salt and put the broccoli bouquets and the dehydrated vegetables inside. In about 10 minutes broccoli should be cooked.

Drain half of the water, then add the onion mixed with the carrot. You should smooth the composition using a blender. If soup is not the desired consistency you can add more of the water in which the broccoli boiled.

Add the parmesan cheese and stir. Serve with croutons and extra parmesan, if you like it!

Enjoy it!

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