Broccoli and Potato Soup

Soups and creams they are the protagonists of my kitchen throughout the year. The fact of being able to combine different ingredients in them is an advantage for me. I also like how they warm the body in winter and how refreshing and hydrating some of them can be in summer.

La broccoli and potato soup It is one of the many that I usually make. A simple recipe to which I incorporate, depending on the ingredients available in my fridge, celery, onion, carrot and / or leek. With all these ingredients, the result cannot be bad, right?

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Broccoli and potato soup

This broccoli and potato soup is very nutritious and is great for toning the body on the coolest days of spring.

Author Maria

Kitchen: Traditional

Recipe type: Soups

Rations: 4

Preparation time:  10m

Cooking time:  25m

Total time:  35m

Ingredients

• 2 tablespoons olive oil
• ½ onion, chopped
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1 clove of minced garlic
• 2 tablespoons of flour
• 2 potatoes peeled and cubed
• 2 cups of broccoli in bite-sized pieces
• 2-3 cups vegetable broth
• 1 cup almond milk
• ¼ teaspoon sweet paprika
• Sal Island
• Freshly ground black pepper
• salt and freshly ground black pepper

Preparation

1. Heat the oil in a saucepan and sauté over medium heat onion, carrot, celery, and garlic until soft.
2. We incorporate the flour and cook 2 minutes, stirring with a spatula.
3. Add the potatoes, the broth and the almond milk to the casserole. We bring to a boil and we lower the fire. Cover and let it simmer for 10-15 minutes or until the potatoes are almost soft.
4. Then, we add the broccoli and cook 5 more minutes without cover until tender.
5. We add the paprika and season.
6. Remove 2 cups of the stock with stumbling blocks from the casserole and set aside. We shred the rest with the mixer or blender.
7. We mix again and serve.

Nutritional information per serving

Calories: 125

3.5.3208