Broccoli soup
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
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 ground black pepper
- ⅛ teaspoon nutmeg
Ingredients you need per step are listed below the step in Italic
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.
Nutrition
Calories: 193kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1710mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2220IU | Vitamin C: 223mg | Iron: 2mg
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