Do you have little time and yet you want a healthy and quick meal? This recipe for broccoli soup is a delicious vegetarian recipe that is great for dinner or lunch. And easy to prepare and within 30 minutes on the table.
It's one of those days where everything goes a little bit different as you expected. This morning, my oven was made again ( what am I doing without an oven ??). And the damage was not big. Fortunately, we bought a furnace of a good brand, because as the service technician said, " this stove you buy for a lifetime and he is worth to fix it."
When the technician left I looked at my clock and it was almost half-past 12. I didn't have time to bake bread so I put together a soup. A broccoli soup, based on a recipe of Gordon Ramsay from the book Gordon Ramsey makes it easy.
- Make your own vegetable stock, that way you know exactly what you're eating.
- Don't bring the soup to a boil. It has to be really hot. The point whereas you see steam above the pot but not yet any boiling bubbles is the best temperature.
- If you want to eat this soup vegan substitute the goat cheese with semi sun-dried tomatoes
- This recipe can be made with cauliflower or zucchini instead of the broccoli.
⏲️ Preparation and storage
- Cool the soup to room temperature and store up to 2 days covered in the refrigerator.
- You can freeze the soup. Cool the soup quickly. Pour the soup into a freezer container with a jar and freeze for a maximum of 3 months. Tip: when you freeze the soup in one or two-person portions you can heat only the batch you need.
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Broccoli soup
Ingredients
- 1 liter vegetable stock unsalted
- 1 kg broccoli
- 50 grams goat cheese soft
- 2 tablespoons olive oil extra vierge, at taste
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon nutmeg
Instructions
- Wash the broccoli and cut it into florets.
- Bring the vegetable stock to a boil and cook the broccoli for about 8 minutes in the broth until cooked (to check if there done prick with a fork in the broccoli, the fork should go easy in and out).
- Put the broccoli in a new pan and add 60 mL of broth.
- Puree with an immersion blender.
- Add now as much broth until the soup gets the desired thickness.
- Season with salt and pepper.
- Put the soup a bit on the fire so that it is hot.
- Meanwhile, cut the goat cheese into cubes.
- Ladle the soup into a cup.
- Add in the middle of the soup some goat cheese and sprinkle a little olive oil in the soup.
Notes
- Make your own vegetable stock, that way you know exactly what you're eating.
- Don't bring the soup to a boil. It has to be really hot. The point where you see steam above the pot but not yet any boiling bubbles are the best temperature.
- If you want to eat this soup vegan substitute the goat cheese with semi sun-dried tomatoes
- This recipe can be made with cauliflower or zucchini instead of broccoli.
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