← All recipes

🍽️ Creamy Broccoli and Potato Soup

182 kcal · 30 min · 4 servings

Ingredients

• 300 g broccoli
• 100 g floury potatoes
• 1 shallot
• 1 clove of garlic
• 2 tbsp olive oil
• 600 ml vegetable broth
• 200 g sour cream
• chili salt

Instructions

1. 1. Rinse the broccoli under running water.
2. 2. Remove the tough stems from the broccoli.
3. 3. Cut the broccoli into small florets.
4. 4. Peel the potatoes completely.
5. 5. Cut the potatoes into small cubes.
6. 6. Peel the shallot.
7. 7. Peel the garlic clove.
8. 8. Chop the shallot and garlic very finely.
9. 9. Heat oil in a pot.
10. 10. Sauté the finely chopped shallot and garlic in the hot oil.
11. 11. Add the potato cubes and broccoli florets to the vegetables.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Simmer the soup over low heat for about 15 minutes.
14. 14. Puree the soup mixture until smooth.
15. 15. Check the consistency of the soup.
16. 16. If the soup is too thin, let it simmer longer to thicken.
17. 17. If the soup is too thick, stir in a little more broth.
18. 18. Remove the pot from the heat.
19. 19. Reserve four teaspoons of sour cream for garnishing.
20. 20. Stir the remaining sour cream into the soup.
21. 21. Season the soup to taste with chili salt.
22. 22. Ladle the soup onto plates.
23. 23. Place a dollop of the reserved sour cream on each plate.
24. 24. Sprinkle a pinch of chili salt on each plate.

Nutrition per serving

• kcal: 182
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 8 g