Spicy Broccoli Cream Soup with Parmesan and Olive Oil
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g broccoli, fresher
- 1 leek
- 1 medium carrot (s)
- 1 teaspoon, heaped chili powder, good
- 1 medium onion (s)
- 3 cloves garlic
- 50 ml cream
- 1 ½ liter vegetable stock
- salt and pepper
- 2 teaspoons, heaped parmesan, grated, possibly
- 1 teaspoon olive oil, possibly
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into cubes and divide the broccoli into small florets (you can also use the stalk). Simmer all the vegetables in the vegetable broth for about 10 minutes and then puree them with a hand blender until they are nice and creamy.
- If you like, you can also leave bits in there. Now add the cream and the spices and puree again briefly.
- If you like, you can drizzle 1 teaspoon of olive oil over the soup and sprinkle with parmesan if you like.
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