This easy recipe for a creamy broccoli cappuccino is a nice appetizer for a Christmas dinner. Made of fresh veggies and a homemade vegetable broth.
Today the warm entree of our Christmas dinner. A creamy broccoli cappuccino.
Made of fresh vegetables and I used a delicious homemade vegetable stock as the base. So it’s a vegetarian starter.
And I wanted to make a soup which doesn’t feel too overwhelmed. And which gives you a full stomach. We still got some additional courses on our Christmas menu.
- Make sure your cream is cold before beating. Cold cream can be whipped more easily.
- Broccoli is a soft vegetable, so you don't have to sieve the soup.
- Grate some fresh nutmeg on top of the soup for a beautiful accent.
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- 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
- 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.
- 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.