This light soup is very easy to prepare, highly digestible and suitable for lean or dietetic menus. Broccoli can be used fresh or frozen. It goes well with other vegetables and looks delicious in soup.
It is necessary
- -2-3 tablespoons olive oil
- -250-300 g broccoli cabbage
- -2 onions
- -2 potatoes
- -2-3 cloves of garlic
- -1 liter of vegetable broth or water
- -0.5 teaspoon paprika
- -0.5 teaspoon coriander
- - a pinch of turmeric
- -salt, pepper to taste
Instructions
Step 1
Peel the onion, wash, chop finely. Peel the cloves of garlic and cut into thin slices.
Step 2
Peel the potatoes, wash, cut into cubes. Wash broccoli cabbage, disassemble into inflorescences.
Step 3
Heat the olive oil in a skillet and sauté the onion and garlic in it until transparent.
Step 4
Pour vegetable stock or water into a saucepan. Bring to a boil, season with salt and lower the cooked cabbage and potatoes. When the soup boils, simmer it over medium heat for 15 minutes. Then add the sautéed onions and garlic.
Step 5
When the vegetables are cooked, remove them from the soup with a slotted spoon, and mashed them with a blender. Place the vegetable puree in a saucepan and bring to a boil again.
Add spices and salt if necessary.
