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Broccoli, Potato, and Onion Cream Soup

A soup with the silkiest texture — filling and incredibly delicious!

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Broccoli potato onion soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 30 % 3 g
Carbohydrates 40 % 4 g
50 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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  • I love making broccoli cream soup. It comes out silky and delicious, with a pretty light-green color from the broccoli. The key is to blend the vegetables thoroughly into a smooth purée, so you end up with a true cream soup — for that you'll need a blender. Sure, you could just finely chop the broccoli or run it through a meat grinder, but it won't be the same. So: take a medium onion and a potato, peel them, and cut them into small cubes. Pour a little olive or sunflower oil into the bottom of a pot, add the chopped vegetables, and sauté for 3 minutes. Then add the thawed broccoli, pour in the warmed vegetable broth, and cook for 30 minutes. Now the crucial step: purée the soup in a blender until smooth. Pour it back into the pot, add the fresh cream, and season with salt and ground pepper to taste. Bring to a boil, turn off the heat, and ladle into bowls. Finish each with a swirl of cream and a sprinkle of parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream, 20% fat - 300  kcal/100g
  • Cream, 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Table salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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