Shock yourself with how smooth a velvety broccoli soup can be (made without cream!). Overly sound with just 165 calories for every serving, this makes a magnificent light feast or lunch that takes just 15 minutes to make. Bread garnishes are not discretionary!
I've made cauliflower soup a lot of times, however this is the first occasion when I endeavored broccoli soup. It truly is much the same as the consistency of cauliflower soup, extremely rich (yet not a drop of cream in site!) yet being so green I simply feel like it's better for my internal parts – brimming with nourishment!
With a hand held blender stick, this rushes to make – on the table in a short time. Bread garnishes are not alternative, you should!
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Ingredients
- 1 large head of broccoli
- 1 potato , peeled and roughly chopped into cubes about 1.5cm / 1/2" cubes
- 1 white or brown onion , roughly diced
- 2 cloves garlic
- 2 cups / 500 ml vegetable stock / broth
- 1 cup / 250 ml milk (low fat, cow or soy)
- 1/2 cup / 125 ml water
- Salt and pepper
Instructions
- Cut / break broccoli into florets into pieces about half the size of a golf ball. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use.
- Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes.
- Remove lid, add milk, bring back to boil, then remove from heat and whizz with hand held blender.
- You can thicken the soup by cooking it for longer on the stove on a medium low heat.
- Season to taste with salt and pepper, serve with croutons if desired.
CROUTONS
- Cut stale bread into cubes, lightly spray with olive oil, spread on baking stray and bake for 3 to 5 minutes. Sprinkle with salt then top on soup.
For more detail : bit.ly/2NpQWUZ
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