Broccoli puree soup

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Cooking broccoli puree soup - tender, creamy, aromatic and simply healthy. If you prefer a healthy diet, you will definitely like this recipe, the dish is made in the best traditions of pp. We do not use a drop of vegetable oil here, we do not fry anything, only the cooking process.

Add cream to the soup for tenderness and a smoother consistency. Choose any fat percentage. However, the lighter the cream, the less high-calorie the dish will turn out to be. If desired, you can first cook chicken broth and prepare soup on its basis. Well, let's get started.

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Ingredients:

Potatoes - 2 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Broccoli - 150 g

Cream - 100 ml

Water - 700 ml

Salt, pepper - to taste

Dry garlic - 0.5 tsp

Description:

 Step 1 of 10
Step 1 of 10

Prepare all products according to the list. Peel the vegetables, rinse, dry slightly.

Step 2 of 10
Step 2 of 10

Take a medium-sized onion, chop it into small cubes.

Step 3 of 10
Step 3 of 10

Carrots can be chopped arbitrarily or grated (medium / small - there is no special value, it is just important that the vegetables cook faster, on a par with the rest of the ingredients).

Step 4 of 10
Step 4 of 10

Cut the potatoes into small pieces.

Step 5 of 10
Step 5 of 10

Transfer all prepared vegetables to a small saucepan or stewpan. Add broccoli inflorescences there, having previously disassembled the cabbage.

Step 6 of 10
Step 6 of 10

Pour clean filtered water into a container, send to fire. Cook vegetables until tender, 20 minutes.

Step 7 of 10
Step 7 of 10

After the indicated time, puree the soup with a hand blender. Season the resulting creamy mass with salt and pepper. Throw in a pinch of dry garlic.

Step 8 of 10
Step 8 of 10

Pour a serving of cream into the puree soup, boil for a couple of minutes, pour into plates.

Step 9 of 10
Step 9 of 10

Optionally add toast, a couple of pinches of sesame seeds and chopped green onion feathers.

Step 10 of 10
Step 10 of 10

Bon Appetit!

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