23 March 2013

Broccoli and potato cream soup

Winter doesn't seem to be over yet, so let us eat soup! A soup with broccoli and potato is something fine and I occasionally like to enjoy it. This soup is not just tasty but I also believe broccoli to be fairly healthy but convince yourself based on facts


1 Broccoli
200g Potatoes
4 Cloves of garlic
1-2 Shallotts
Vegetable stock
1dl Cream
Olive oil


Peel the potatoes and dice them into smaller pieces and chop the shallots and garlic. Prepare the vegetable stock and add some rosemary to it. Cut the broccoli into smaller pieces.

Heat some olive oil in a pan. Slightly fry the potatoes in the oil, then add the onions and after a while the garlic. When all of these are nicely glazed put in the broccoli and the vegetable stock. Bring to simmer under lid by occasionally stirring. It will take around 30 minutes until everything is nicely cooked. Add some of the cream into the pan and then puree the soup with a hand mixer.

Season the soup with salt and pepper and let it simmer further. Season with additional rosemary if needed. You can add some more cream if you like but you don't necessarily have to add all of the cream depending on your personal taste. Cream can also be left out completely, even naturally the soup becomes quite creamy and then you would have a vegan soup.

Once the taste has developed enough serve the soup piping hot. 

Stay hungry!

Your VegHog

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