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🍲 Creamy Broccoli Soup with Toasted Almonds

271 kcal · 30 min · 4 servings

Creamy Broccoli Soup with Toasted Almonds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel off the outer skin.
  2. 2. Peel the garlic.
  3. 3. Wash the broccoli thoroughly under running water.
  4. 4. Cut off the hard stem at the bottom of the broccoli.
  5. 5. Separate the broccoli into small florets by breaking or cutting them off.
  6. 6. Cut the removed stem into coarse pieces.
  7. 7. Peel the potato and rinse it.
  8. 8. Cut the potato in half.
  9. 9. Place the halved onion and the garlic into the mixing bowl.
  10. 10. Chop the vegetables for 5 seconds on speed 5.
  11. 11. Use a spatula to push the chopped mixture down from the sides of the bowl.
  12. 12. Add the oil.
  13. 13. Sauté the onions and garlic for 2 minutes on the sauté setting.
  14. 14. Add the potato halves and the broccoli florets to the vegetables in the bowl.
  15. 15. Chop all the vegetables for 5 seconds on speed 6.
  16. 16. Pour the vegetable broth into the bowl.
  17. 17. Cook the soup for 12 minutes on speed 2 at 100 degrees Celsius.
  18. 18. Heat a frying pan over medium to high heat.
  19. 19. Add the sliced almonds to the hot pan.
  20. 20. Toast the almonds for about 2 to 3 minutes until fragrant.
  21. 21. Add 100 grams of crème fraîche to the cooked vegetables in the mixing bowl.
  22. 22. Blend the soup for 30 seconds on speed 8 until smooth and creamy.
  23. 23. Season the soup to taste with salt and pepper.
  24. 24. Ladle the soup into deep bowls.
  25. 25. Place a dollop of crème fraîche on top of the soup.
  26. 26. Sprinkle the toasted almond slices over the top as a garnish.
  27. 27. Enjoy your meal!

Nutrition per serving