Creamy Broccoli Soup with Potatoes
by Tavolino
This quick and easy broccoli soup is made thick and creamy with potatoes, without any cream. It is prepared in just 30 minutes and is a healthy, everyday meal.
Ingredients
- Broccoli 500 g
- floury potatoes 300 g
- onion 1
- garlic cloves 2
- vegetable broth 1 liter
- baking soda 0.5 teaspoon
- butter 1 tablespoon
- salt to taste
- pepper to taste
- nutmeg to taste
- mustard 1 teaspoon
- lemon juice 1 tablespoon
Preparation
- 1
Wash the broccoli (500 g) and cut into small florets. Peel the stalk and dice finely.
- 2
Peel the potatoes (300 g) and cut into approximately 1 cm cubes.
- 3
Peel the onion (1) and the garlic cloves (2) and dice finely.
- 4
Melt the butter (1 tablespoon) in a large pot over medium heat.
- 5
Sauté the onions and garlic in the butter until translucent.
- 6
Briefly sauté the potato cubes as well.
- 7
Add the broccoli to the pot and sauté briefly.
- 8
Pour in the vegetable broth (1 liter) and stir in the baking soda (0.5 teaspoon).
- 9
Bring the soup to a boil and then let it simmer over medium heat for about 15 minutes, until the vegetables are soft.
- 10
Remove the pot from the heat and purée the soup finely with an immersion blender.
- 11
Season with salt, pepper, and nutmeg to taste.
- 12
Stir in the mustard (1 teaspoon) and the lemon juice (1 tablespoon).
- 13
Briefly reheat the soup, adjust seasoning, and serve hot.