For some reason with the onset of fall I want to eat soup more often. Whether it’s the weather, the mood, or all of the above… In this case, I decided to make Broccoli Cream Soup. Yes, I know, it’s a classic, and you probably know how to make it as well as I do, but still, I’ll tell you my version)
By the way, broccoli is incredibly healthy:
They contain potassium, calcium, magnesium and omega-3 fatty acids;
recent studies suggest that broccoli is effective in preventing breast cancer;
Provides eye health, thanks to Vitamin A in its composition;
Vitamin E and a substance called glucoraphanin contribute to collagen production, thus keeping skin healthy;
Vitamin C prevents fine lines and wrinkles by blocking free radicals.
In general, eat broccoli more often)
Cooking Time 25 min.
Serving amount 4
Ingredients :
To make this recipe for “Broccoli Cream Soup with Cheese”
You will need:
Broccoli, frozen 2 cups
Carrots, medium size 1 pc.
Small onion 1 pc.
Olive oil 2 tablespoons
Garlic powder 1 tsp.
Salt and pepper to taste
Chicken broth 2 cups
Fresh spinach 50 g
Cream 1/2 cup
Cheddar cheese 100 g
Gouda Cheese 100g
Step 1
Heat the olive oil in a saucepan (deep frying pan) over medium heat. Saute the onion and carrot for 1-2 minutes, then add the broccoli, garlic, salt and pepper. Stir-fry for one more minute, stirring constantly.
Step 2
Pour in the broth, stir and stew for 8-10 minutes until the vegetables are soft. Turn off the heat, add cream and stir.
Step 3
Pour half the soup into a blender and add half the spinach. Chop until desired consistency. Then, repeat the process with the other half
Step 4
Pour the puree soup back into the pot (deep skillet), add the cheese and stir until it is completely melted
Bon appetit!
Energy Value per Serving
Calories from fat 189
Calories: 277
Fats: 21g
Carbohydrates: 4 g
Fiber: 2 g
Digestible carbohydrates: 2 g
Protein: 15 g
