Potato Soup with Broccoli Florets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 3 medium carrot (s)
- 500 g broccoli
- 3 small onion (s)
- 2 cloves garlic
- Vegetable broth, granulated (ready-made or homemade)
Print Recipe
Pin Recipe Instructions
- Cut off really small florets from the broccoli, please do not throw away the stalk. Cook the broccoli florets with water until they are firm to the bite, collect the cooking stock and keep the florets warm.
- Clean the stem parts and place in a medium-sized soup pot. Peel the potatoes and carrots, cut into cubes or similar. cut and add to the stock pot with the stem parts. Also clean, chop and add onions and garlic cloves. Add the stock and water (for me about 1 liter in total). Sprinkle in the grained broth according to the amount of liquid, bring to the boil and cook over a low flame. Puree at the end.
- Pour the potato soup into plates and sprinkle with the florets as a decoration.
- The soup was nice and creamy for me, which I personally love. If you play with the amount of liquid, you can adjust it to your liking.
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