Broccoli Cream Soup

It’s time for broccoli – again! Did you know that the heaviest broccoli weighted over 35 lb? It was grown by John Evans in 1993. Anyway, soups are great! 

And broccoli is just one of many vegetables you can use to make cream soup. Based on the same recipe, you can make cream soup using carrots, cauliflower, zucchini, peas, etc.

This is another one pan dish. One that you can make a lot of and freeze it for later. I always have some soup in the freezer – perfect for when you have no time or simply don’t feel like cooking. And very healthy and light at the same time. Perfect.

U need (4 servings)

500 grams of broccoli

200 grams of Brussels sprouts

2 potatoes, peeled and cut into small cubes

1 onion, chopped

A handful of basil leaves

1 liter of vegetable stock

250 ml of sour cream

Olive oil

Salt & pepper

How to make it

Take a soup pan and fry the chopped onion in it with some olive oil for about 2 minutes. Cut up the broccoli and add it to the union. Stir everything around. Add the Brussels sprouts and the cut up potatoes and give everything another stir. Add the stock and let everything boil gently for about 20 minutes.

Towards the end, add the basil leaves and about 2/3 of the sour cream. Give everything one last stir and turn the heat off.

The final step is to puree the soup thoroughly (using a blender) until you obtain a perfectly smooth, velvety texture. Season with salt and pepper.

Pour the soup into bowls or soup plates, add the rest of the cream and decorate with some basil leaves.

Absolutely delicious with a crispy fresh baguette…