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🍲 Creamy Potato Broccoli Soup with Peppers

209 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 1 onion
• 250 g broccoli (in florets)
• 2 red bell peppers
• 1 tbsp butter
• 2 tsp spelt whole wheat flour
• 1250 ml vegetable broth
• freshly grated nutmeg
• salt
• pepper
• 50 g whipping cream

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the onion and chop it finely.
3. 3. Wash the broccoli thoroughly and let it drain well.
4. 4. Remove the seeds and white pith from the bell peppers.
5. 5. Wash the bell peppers and cut them into small pieces.
6. 6. Heat the butter in a large pot.
7. 7. Sauté the chopped onion in it for a short time.
8. 8. Add the potato cubes and sauté them briefly.
9. 9. Dust the vegetables with flour and stir well.
10. 10. Continue to sauté the mixture for a short while.
11. 11. Deglaze the mixture with the vegetable broth.
12. 12. Bring the soup to a boil.
13. 13. Let the soup come to a full boil.
14. 14. Reduce the heat to medium.
15. 15. Cook the soup for 25 minutes with the lid on.
16. 16. Add the pepper pieces to the pot after about 10 minutes.
17. 17. Add the broccoli florets after another 10 minutes.
18. 18. Cook the broccoli until it is tender but still has a bite.
19. 19. Remove the pot from the heat source.
20. 20. Stir the cream into the soup.
21. 21. Season the soup with grated nutmeg.
22. 22. Finally, season the soup to taste with salt and pepper.

Nutrition per serving

• kcal: 209
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 27 g