Ready in about: 20 minutes | Serves 6
For some reason, with the onset of autumn, I want to eat more soups more often. Whether the weather, or mood, or all together. In this case, I decided to make broccoli cream soup. Yes, I know, a classic, and you probably know how to cook it better than me, but still I will tell my version)
By the way, broccoli is an incredibly useful thing:
- it contains potassium, calcium, magnesium and omega-3 fatty acids;
recent research suggests that broccoli is effective in preventing breast cancer;
- provides eye health thanks to Vitamin A, which is part of;
- the vitamin E and a substance called glucoraphanin contribute to the production of collagen, thereby maintaining healthy skin;
- vitamin C prevents the occurrence of fine and deep wrinkles, blocking free radicals.
- in general, eat broccoli more often.
Ingredients
10 oz Broccoli, frozen
1 Carrot, medium size
1 Onion, medium size
2 tbsp Olive oil
1 tsp Garlic powder
2 cups Chicken bouillon
1 ½ Fresh Spinach
½ cup Cream
3 oz Cheddar Cheese
3 oz Cheese Gouda
Salt and spices, to taste
Directions
Heat the olive oil in a saucepan (deep frying pan) over medium heat. Fry the onions and carrots for 1-2 minutes, then add broccoli, garlic, salt, and pepper. Stir for another minute, stirring constantly.
Pour in the broth, stir and simmer for 8-10 minutes until the vegetables are soft. Turn off the heat, add cream and stir. Pour half the soup into a blender and add half the spinach. Grind to the desired consistency. Then, repeat the process with the second half.
Pour the pureed soup back into the pan (deep pan), add the cheese and stir until it is completely melted.
Nutritional info per serving:
Calories: 277. Fat: 21 g. Protein: 15 g. Carbs: 4 g.