Vegetable soup with broccoli
Description
Hearty and aromatic soup. For this and other recipes, you can use not only fresh broccoli but also frozen—there's no need to thaw it, just add it to the water straight from the freezer! However, soup made with fresh broccoli will be much richer and more aromatic, so don't be lazy—take a trip to the market or supermarket. During broccoli season, getting this tasty and healthy cabbage is no problem. Serve the soup hot.
Instructions
- 1
Step 1
Wash broccoli and separate into florets.
- 2
Step 2
Place the broccoli in boiling salted water. You can add a bay leaf, but don't forget to remove it later, otherwise the soup might become bitter!
- 3
Step 3
Add finely chopped potatoes after the broccoli.
- 4
Step 4
Peel the onion and finely chop it.
- 5
Step 5
Simmer in a small amount of well-heated oil.
- 6
Step 6
When it becomes transparent, add finely chopped or grated carrots and sauté for 2-3 minutes, stirring constantly.
- 7
Step 7
Add the onion and carrots to the pot with the broccoli and potatoes. Season with salt and cook until the vegetables are tender.
- 8
Step 8
A few cooked broccoli florets can be removed with a slotted spoon and set aside to garnish the soup.
- 9
Step 9
Puree the contents of the pot with a blender.
- 10
Step 10
Add warm cream mixed with egg yolk to the soup, add spices, and stir. Heat on the stove without bringing to a boil.
- 11
Step 11
When serving, garnish with boiled broccoli florets, finely chopped herbs, and grated cheese.