Ingredients - Serves 4
- 300 g onion, chopped
- 500 g broccoli, cut into florets
- 1 small (or 150 g) zucchini or courgette, cubed, optional
- 1 medium-sized (or 150 g) carrot, cubed
- 1 celery stalk, chopped, optional
- 4 cups vegetable stock or water
- 3 tbsp butter or extra virgin olive oil
- Salt, to taste
- ground black pepper, as needed
- brie cheese or parmesan cheese, optional
- almond flakes, optional
Steps
- Heat the butter or oil in a pot. Sauté all the vegetables on medium heat for 3-4 minutes
- Add half of the stock, cover and cook till the vegetables are soft
- Blend until completely smooth
- Mix in the remaining stock. Taste and add salt and pepper as required
- Let simmer for a couple of minutes. Turn off the heat
- Serve warm with mixed in brie or sprinkled parmesan and almond flakes
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on