Summary

Ingredients

• 500 g broccoli (defrosted, if frozen)
• 500 ml vegetable stock, (homemade or from stock cubes / powder)
• 250 ml milk, low in fat
• 75 g cream cheese, or cottae cheese, with herbs
• some salt and pepper
• some nutmeg

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Instructions

1. Wash and prepare broccoli and cut off some florets and set aside. Cut the remaining florets into small pieces. Peel larger stalks and cut into slices.
2. Bring the stock to the boil with the milk in a saucepan. Add the florets and stalk slices and cook for approx. 5 minutes on medium heat until soft. Purée finely with a blender or magic wand.
3. Now fold in the florets that have been set aside and cook in the soup on a low setting until firm to the bite (approx. 5 minutes).
4. Melt the cream cheese in the soup while stirring, season with salt, pepper and nutmeg and season to taste.
5. Tip: serve with croutons.