This lightweight soup is very easy to prepare, easy to digest and suitable for lean or diet menus. Broccoli can be used fresh or frozen. It goes well with other vegetables and looks delicious in soup.
Pick your recipe
You will need
- -2-3 tablespoons of olive oil
- -250-300 g broccoli cabbage
- -2 bulbs
- -2 potatoes
- -2-3 cloves of garlic
- -1 liter of vegetable stock or water
- -0.5 teaspoon paprika
- -0.5 teaspoon coriander
- - a pinch of turmeric
- - salt, pepper to taste
Instruction manual
1
Peel the onion, wash, chop finely. Peel the garlic cloves and cut into thin slices.
2
Peel the potatoes, wash them, cut them into cubes. Wash the broccoli, disassemble for inflorescences.
3
Heat the olive oil in a pan and pass the onions with garlic in it until transparent.
4
Pour vegetable broth or water into the pan. Bring to a boil, salt and lower the prepared cabbage with potatoes. When the soup boils, cook it over medium heat for 15 minutes. Then add the sautéed onions with garlic.
5
When the vegetables are cooked, remove them from the soup with a slotted spoon, beat in mashed potatoes with a blender. Put the mashed vegetables in the pan and bring to a boil again.
Add spices and salt if necessary.
note
Broccoli can be replaced with cauliflower.
Useful advice
When serving, sprinkle the soup with finely chopped herbs. To the soup you can serve croutons, sprinkled with garlic sauce.