Broccoli soup
This tasty and filling broccoli soup with root vegetables and roux is an easy-to-make first dinner course. Vegetable soups can take the form of a cream or remain unmixed, i.e. with pieces of vegetables and additives. Personally, I like both forms and which one I choose when cooking the soup depends on the type of soup and the ingredients used to prepare it. The recipe for broccoli soup below is a recipe for a soup with pieces of vegetables, in which there is no need to mix anything. Therefore, it is a perfect soup for people who do not have a blender at home 😉
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Ingredients for broccoli soup.
- 250 g potatoes
- 300 g broccoli
- 100 g carrot
- 4 big cloves of garlic
- 100 ml milk
- 1 and 1/2 flat teaspoon of salt
- 1/2 teaspoon of black pepper
- 1,5 l vegetable broth
- 2 full tablespoons of flour
- 2 tablespoons of butter
- 100 g onion
- 50 g parsnip
- 2 tablespoons of olive oil
How to make broccoli soup.
Pour olive oil into a pot, add mashed garlic and fry for a few seconds. Next, put the grated carrots and parsnip, as well as the onion cut into small cubes, on the large holes of the grater. Fry over a medium heat for 5 minutes. Then pour in the vegetable broth, add diced potatoes and cook for 10 minutes. After that, add broccoli florets, salt and pepper and continue cooking for 3 minutes. Put the butter and flour into a frying pan and fry over a low heat for 2 minutes. Pour the milk into the fried ingredients in a slow stream, while stirring constantly with a hand whisk. Bring it to a boil and cook for 2 minutes, adding 2 ladles of broth taken from the boiling soup. Add the roux to the soup and cook for 2-3 minutes.
Good to know when making broccoli soup.
I cut the broccoli into medium-sized florets and after adding them to the remaining soup ingredients, I cooked them for a total of about 6 minutes.
Serve the finished broccoli soup with bread.
Do you like dishes with broccoli? If so, try our recipe for Broccoli pasta.
