Barnaul resident's step-by-step cream of broccoli soup recipe

Want to add something new and healthy to your lunch table? We suggest making a tender broccoli puree soup. This light vegetable dish is quick to prepare and makes a great start to the main meal. Barnaul resident Anna Patylicina shared a proven recipe with NGS22.RU.

Ingredients:

• Broccoli — 500 g

• Onion — 1 pc.

• Garlic — 1 head

• Carrots — 4 pcs. (large)

• 10% cream — 2 cups (or milk for a more dietary option)

• Butter — 30 g

• Wheat flour — 3 tbsp.

• Soy sauce, salt — to taste

• Chicken bouillon cubes (optional)

Preparation:

• Finely chop the onion, mince the garlic, and grate the carrots on a coarse grater.

• In a skillet, melt the butter and sauté the onion, garlic, and carrots for about 5 minutes, stirring.

• In a pot, pour a liter of water, salt it or add bouillon cubes, and bring to a boil.

• Add the vegetable sauté and broccoli florets (set aside a few florets for garnish) to the boiling water. Cook over medium heat for 15–20 minutes until the broccoli is tender.

• Blend the vegetables in a blender until smooth.

• Return the puree to the pot, add the milk (or cream) and the reserved broccoli florets.

• To thicken, mix 3 tablespoons of flour with a quarter cup of cold water until completely dissolved. Gently, in portions, pour this mixture into the soup, stirring constantly, until you reach the desired thickness.

• At the end, add some soy sauce, black pepper, and finely chopped parsley.

The soup is ready to serve! You can garnish it with carrot slices, herbs, or croutons. This light and tasty dish is sure to please the whole family.