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🍲 Creamy Broccoli and Celery Soup

219 kcal · 30 min · 4 servings

Ingredients

• 300 g broccoli florets
• 200 g celery stalks
• 250 g floury potatoes
• 1 onion
• 200 g celeriac
• salt
• 2 tbsp butter
• pepper (from the mill)
• 100 ml whipping cream
• nutmeg (freshly grated)

Instructions

1. 1. Wash the vegetables thoroughly. Cut the broccoli florets into small pieces and the celery stalks into slices about 1 cm thick, cut diagonally.
2. 2. Peel the potatoes, onion, and celery root. Wash them and cut everything into small cubes.
3. 3. Put the broccoli and celery stalks into 700 ml of boiling salted water and cook them for 6 to 8 minutes (this is called blanching). Drain the water but save it. Immediately rinse the vegetables with cold water to stop the cooking process, and let them drain well.
4. 4. Melt the butter in a pot and sauté the onions in it until they are soft and translucent. Add the vegetable cubes and sauté them briefly. Pour in the saved vegetable stock. Season with salt and pepper and let the soup simmer gently over medium heat for about 15 minutes.
5. 5. Puree the soup until creamy. Stir in the cream and adjust the seasoning with salt, pepper, and nutmeg. Fold in the blanched broccoli and celery and serve the soup in deep bowls.

Nutrition per serving

• kcal: 219
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 15 g