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Cooking + Entertaining

Creamy broccoli soup: the recipe for a creamy and tasty starter

Creamy broccoli soup: the recipe for a creamy and tasty starter

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Ingredients

Extra virgin olive oil

The Velvety Broccoli it’s a first tasty and nutritious, perfect for snuggling up during harsh winter diaries or bringing to the table on a cena with vegetarian guests. With a smooth and creamy texture, thanks to the addition of potatoescan be prepared in just under half an hour by browning the sliced ​​leek in a pan with a drizzle of oil, adding the diced potatoes and broccoli, peeled and cut into florets, and cooking all with boiling vegetable broth.

Once ready, it will suffice mixed the ingredients with an immersion blender and enrich the dish with a generous handful of grated parmesan and crostini of toasted bread: the result will be a tasty and satisfying dish, perfect for the whole family.

If you wish, you can finish the cream with a few cubes of bacon browned in a skillet or roasted pumpkin seeds while those on a diet veganyou can omit the cheese and use a vegetable equivalent in its place or add nutritional flake yeast.

Find out how to make broccoli soup by following the step-by-step procedure and tips. If you liked this recipe, also try the cauliflower and carrot soup.

How to prepare broccoli soup

Clean the broccoli, divide it into florets and cut the core into pieces 1.

Wash the leek, dry it and cut it into slices 2.

Heat a drizzle of oil in a saucepan, add the leek and let it brown for 1 minute 3.

Peel the potatoes and cut them into cubes 4.

Transfer the diced potatoes to the pan with the leek and cook for a few minutes 5.

Add broccoli 6.

Pour in the boiling vegetable broth sevencover with a lid and cook for about 20 minutes.

At the end of cooking remove from heat and salt 8.

Blend everything with an immersion blender until smooth and silky 9.

Cut the homemade bread into squares ten.

Grill them in a pan with a drizzle of oil 11then remove from heat and set aside.

Add a generous handful of grated parmesan 12 and stir with a wooden ladle.

Divide the soup into individual plates, along with toasted bread croutons 13bring to the table and serve.

Tips

If you prefer, you can replace the potatoes with equal quantity of pumpkin, preferably of the Hokkaido or Delica variety: with a firm and compact pulp, and an irresistible nutty flavor.

To taste, for one stronger tasteyou can add some Brussels sprouts to the preparation or, for a surprising and colorful dish, purple cauliflower.

You can accompany the soup with a portion of black rice, buckwheat or other cereals of your choice, and flavor everything with a sprig of dill or a few mint leaves.

storage

Broccoli soup can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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