Main
Creamy Broccoli Soup
45 minServes 6Nutri-Score B€€
B
45 min
45 minCreamy Broccoli Soup
what you need
Ingredients
butterDairy28 g
yellow onion (diced)Produce1 piece
garlic (minced)Produce3 pieces- Yukon Gold potato (peeled and cubed)Produce3 pieces
- broccoli floretsProduce400 g
chicken brothPantry720 ml- fresh baby spinach (packed)Produce60 g
heavy creamDairy120 ml
Parmesan (freshly grated)Dairy50 g
saltSpices3 g
black pepperSpices1 g
garlic powderSpices1 g- garlic-butter croutons (for serving)Bakery60 g
per serving
Nutrition
173kcal
- Carbs
- 18 g
- Proteins
- 6 g
- Fat
- 9 g
what you’ll use
Tools
Stockpot
Immersion blender
Ladle
step by step
Method
- Step 1
Sauté the aromatics
- Melt the butter in a stockpot over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Step 2
Simmer the vegetables
- Add the potatoes, broccoli florets and chicken broth.
- Season with salt, black pepper and garlic powder.
- Bring to a boil, then simmer until the potatoes and broccoli are tender.
- Step 3
Blend the soup
- Add the baby spinach and stir until wilted.
- Blend the soup until smooth with an immersion blender.
- Step 4
Finish with cream and Parmesan
- Stir in the heavy cream and grated Parmesan.
- Taste and adjust the salt.
- Step 5
Serve
- Ladle the soup into bowls.
- Top with garlic-butter croutons.