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🍽️ 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. Wash the broccoli thoroughly.
2. 2. Remove the tough stems from the broccoli.
3. 3. Cut the broccoli into small pieces.
4. 4. Peel the potatoes.
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. Fry the chopped vegetables (shallot and garlic) in the hot oil.
11. 11. Add the potato cubes and broccoli pieces to the vegetables.
12. 12. Deglaze everything with the vegetable broth.
13. 13. Simmer the soup over low heat for about 15 minutes.
14. 14. Puree the soup finely using a hand blender.
15. 15. Check the consistency of the soup.
16. 16. If the soup is too thin, let it simmer further.
17. 17. If the soup is too thick, add a little more broth.
18. 18. Remove the pot from the heat.
19. 19. Stir in the sour cream (up to 4 teaspoons).
20. 20. Season the soup to taste with chili salt.
21. 21. Divide the finished broccoli soup among the plates or bowls.
22. 22. Garnish each portion with a dollop of sour cream.
23. 23. Sprinkle a pinch of chili salt over it.
24. 24. Serve the soup immediately.

Nutrition per serving

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