Creamy broccoli soup with potatoes
The perfect soup for a family dinner, as both adults and children will love it. The soup is thick, creamy, and full of tasty vegetables. Broccoli is the main, dominant vegetable, but both potatoes and carrots wonderfully complement the flavor.
Ingredients
- 6 cups/ 1.5 liters vegetable or chicken broth/stock
- 2 large carrots or 3 smaller ones
- 1 large onion
- 3 large potatoes (if they are small, use 5)
- 2 large or 3 small garlic cloves
- about 1.1 pounds (500g) broccoli (one large broccoli) One large head of broccoli (about 1.1 pounds or 500g), broken down into florets
- 1 cup / 250ml heavy cream/thickened cream
- 1/4 cup / 30g all-purpose/plain flour
- 1/2 tsp dried thyme (you can use a bit more, for instance, 3/4 teaspoon)
- Salt and pepper to taste
- Parsley, finely chopped
- 2 tbsp/30g butter plus a bit of olive oil or vegetable oil for frying
Instructions
- In a pot, melt the butter and add a bit of olive oil (or alternatively vegetable oil). Sauté the finely chopped onion for about 2 or 3 minutes, then add dried thyme and grated or finely chopped garlic cloves. Mix the thyme and garlic with the onion and sauté everything for just under a minute (any longer and the garlic will start to burn).
- Next, add the wheat flour, mix it with the vegetables and sauté for about half a minute, then pour in the broth. While pouring the broth, stir everything, for example with a spatula, to prevent lumps of flour from forming.
- Add chopped vegetables, namely potatoes and carrots, to the broth. Cut the potatoes and carrots into small pieces, preferably small cubes. Once the broth comes to a boil, reduce the heat and cook the soup for about 25 minutes (the potatoes should be soft by then). Using a potato masher, mash a portion of the vegetables, about 1/3 of them. This will further thicken the soup. Note! If you don’t want to add cream, it’s a good idea to mash more vegetables, for example, more than half.
- Next, add finely chopped broccoli to the broth and pour in the cream. Cook the soup, this time covered, for another 10 minutes on low heat. Finally, it’s worth adding finely chopped parsley. That’s it. Enjoy ♥.
Video
Notes
The soup is intended for a minimum of 6 servings.
Nutrition per serving:
Calories: 245,3
Protein: 5,38g
Fat: 15,12g
Carbohydrates: 24,77g
Note: The nutritional values provided for this dish are approximate. When applicable, I suggest relying on your personal nutritional assessments.