Broccoli and Vegetable Soup a very comforting bowl of hot soup for these winter days.
A very healthy dish, is filling and full of vitamins, minerals and fiber an ideal dish for a diet or a light dinner. A dish that can be made with the vegetables that you like the most or those that are in season. We can make enough quantity and keep it for several days, it keeps well for a few days in the fridge and can be frozen.
Broccoli and Vegetable Soup
Author Montse
Recipe type: Soups
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 broccoli
- 1-2 carrots
- Swiss chard or spinach
- 1 leek
- 1 vegetable stock cube
- 1 jet of oil
- 1 teaspoon salt
- Pepper
Preparation
- To prepare the broccoli and vegetable soup, we will first start by cleaning the vegetables.
- We will start by cleaning the broccoli, remove the florets and wash them under the tap. We booked.
- We wash and chop the leek into very small pieces.
- We clean the carrots and cut them into small pieces or if you have a grater, cut them into julienne-type strips.
- We wash the chard or spinach, you can put both, once washed and cut them into small pieces.
- Take a large casserole, add a splash of olive oil and add the leek, let it cook over low heat for a few minutes without burning.
- When the leek is poached, add the rest of the vegetables, cover with water and leave over high heat until it starts to boil.
- Let it cook for about ten minutes, after this time we add the stock cube a little salt and pepper. We let it finish cooking, until the vegetables are tender.
- When the vegetable soup is there, we taste, we rectify if salt or pepper is needed.
- If we want the broth to be a little more dense, with the blender to blend we put it in the casserole and give it 2-3 times to crush some vegetables a little and thicken the broth.
- And ready to eat very warm.