Broccoli Soup
No milk, no cream, a light soup to enjoy
Servings 6 servings
Calories 60kcal
Ingredients
- 300 grams broccoli florets
- 1 red onion
- 1 garlic clove
- 2 tablespoons olive oil
- 1 teaspoon vegetable seasoning mix optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pinch cumin
- ½ teaspoon thyme
- 1 lemon
Instructions
- Rinse and clean the broccoli florets, discard any leaves.
- Chop the onions and the garlic
- Add the olive oil into a slightly heated pot.
- Toss in the onions and sauté until translucent.
- Then add the garlic and saute for 1-2 more minutes.
- When all combined add the broccoli and the spices. Saute until the broccoli slightly changes color.
- Pour in about a litre of water, also add the vegetable mix if using. Mix to blend.
- Cook over high heat first, once the water comes to boil, lower heat and let simmer.
- Cook until broccoli is done. Remove from heat and use a food processor to make smooth.
- If the texture is too thick, add some warm water, bring to boil again and remove from heat.
- Serve with lemon wedges. Garnish with chopped parsley or celery leaves.