Would you like a simple, warm and enveloping recipe?? When I think of something like that, pumpkin velouté comes to mind.. but this time I wanted to change it up! I made this broccoli and potato cream soup, which I then enriched with yogurt, almonds and olives. A real cuddle for this time of year.
I poured a drizzle of oil into the pan. I added garlic, the potatoes cut into chunks and the broccoli florets.
I let them flavor for a couple of minutes and then poured in hot water (or vegetable broth) until covered. I let it cook with the lid on until everything became soft.
At this point I blended it. To adjust the consistency you can add more hot water or broth. I like it creamy, not too thin.
At this point I adjusted the salt and pepper and plated my cream soup. I garnished it with yogurt, almonds and olives along with a little of their oil.
An immersion blender
A pot for cooking broccoli and potatoes
You can keep it in the fridge in an airtight container and reheat it, thinning it with vegetable broth to make it creamy again.
Try seasoning pasta with a few spoonfuls of this cream soup.. it will be creamy and tasty!
Italia, Calabria
| Energy (kcal) | 76.13 |
| Carbohydrates (g) | 8.77 |
| of which sugars (g) | 2.03 |
| Fat (g) | 2.9 |
| of which saturates (g) | 0.38 |
| Protein (g) | 3.03 |
| Fibre (g) | 2.61 |
| Salt (g) | 0.01 |
