Broccoli – Potato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 small potatoes
- 150 g broccoli
- 1 medium onion (s)
- 1 tablespoon oil
- 1 cube vegetable stock (e.g. from the health food store)
- 1 tablespoon marjoram
- 1 pinch (s) caraway seeds, ground
- 1 teaspoon garlic, ground
- Salt and pepper
- 750 ml water
- 2 tablespoon cream substitute (Alpro Soja Couisine)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Cut the broccoli into small pieces. Peel the onion and cut into small pieces.
- Sweat the onion pieces in a saucepan in hot oil over medium heat for 4 minutes. Then add the water and the potatoes and broccoli. Boil. Add a cube of vegetable stock and, if necessary, salt. Cook on medium heat for 10 minutes. Then add marjoram, caraway seeds, garlic, pepper and the cream substitute. Cook for about 10-15 minutes, stirring often. At the end, puree everything with a hand blender.
- Note: vegetable stock cubes from Knorr or Maggi are not vegan!
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