Cream of Broccoli Soup with Parmesan

Name: Cream of Broccoli Soup with Parmesan
Total time: 25 min
Yield: 3
Ingredients: 500 g broccoli; 80 g onion; 600 g stock; 100 g cream; 10 g butter; 30 g Parmesan; 4 g spices

Creamy without a roux – the thickening comes from the vegetable itself.

3 servings25 min

Nutrition per serving

238kcal8.5 gCarbs5.7 gSugar9.9 gProtein16.8 gFat5.9 gFibre

Ingredients

500 g broccoli
80 g onion
600 g stock
100 g cream
10 g butter
30 g Parmesan
4 g spices

Preparation

Dice the onion and sweat it in the butter until translucent, add the broccoli florets (peel and dice the stalk and use it too).
Pour in the broth and cook for 12–15 minutes until soft.
Purée finely, stir in the cream and season with salt, pepper and nutmeg.
Serve with shaved Parmesan.

Vegetable cream soups without flour or potato thicken through the puréed vegetables – around 7 g of carbs per serving instead of 25–30 g in classic thickened soups.