Cream of Broccoli Soup with Parmesan
Creamy without a roux – the thickening comes from the vegetable itself.
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.
Creamy without a roux – the thickening comes from the vegetable itself.
Ingredients
- 500 g brokkoli
- 80 g zwiebel
- 600 g bruehe
- 100 g sahne
- 10 g butter
- 30 g parmesan
- 4 g gewuerze
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.