Magical soups: broccoli soup

Since the fall has arrived here in São Paulo and we’ve had temperatures below 20 degrees I’ve been almost obsessed with soups. But not just any soups, pureed vegetable soups! I used to make an amazing one with carrots, garlic and ginger back in Norway last semester as well, but I wasn’t obsessed like I’m now, haha 🙂 Today I tried out a new recipe and I took lots of photos during the cooking because I wanted to show you guys how easy and delicious it is (if that is possible through photos and text?).

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The base for all the soups is vegetable stock with some kind of vegetable(s) and spices. When the vegetables are soft you mix everything in a blender or with an immersion blender directly in the pan where you cooked everything. The reason why I call these soups magical is that they are extremely creamy and filling without being unhealthy (they have no cream or butter). They’re also easy and quick to whip up with very few ingredients that you can easily find at your local supermarket or even have at home already. On days when you feel like having a light lunch or dinner these soups are a great alternative. I love dipping bread in the soups and sometimes I add an hard-boiled egg as well.

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So, the first recipe I will give you is for a broccoli soup inspired by Jamie Oliver. I changed it up a little bit, but it’s almost the same. The recipe serves two people.

You’ll need:

  • 1 tbsp olive oil
  • 2 garlic cloves
  • 2 celery sticks
  • 300 grams broccoli in small florets
  • 1,5 vegetable stock cube (I use low sodium)
  • 750 ml boiling water
  • 1 handful fresh mint leaves + more for serving
  • 2 eggs, optional

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Let’s do some magic:

  1. Chop the garlic finely and the celery sticks in cubes and put them in a large pot with the olive oil over medium/medium-high heat.
  2. Leave the garlic and the celery to fry while you cut the broccoli in small florets. Stir every once in a while and reduce the temperature if you’re scared the vegetables will burn.
  3. After 5 minutes add the stock cubes and the boiling water to the pot and crush the stock cubes until they’re dissolved. Add the broccoli as well and cover with a lid. Let it boil for 5-10 minutes until the broccoli florets are soft, but not sloppy/watery.
  4. Now is a good time to put on the eggs and let them boil for 8 minutes (hard-boiled with the yolk a little soft).
  5. Put everything into a blender with the mint (save some leaves if you want to serve the soup with some leaves on top) and mix until a pureed soup. If it’s too thick add some more (hot) water.
  6. Pour into bowls and serve with fresh mint leaves and hard-boiled eggs on top if you want. You can even drizzle a little olive oil over it!

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I hope you like it as much as I do and if you have any feedback that would be very appreciated, both positive and negative!

– Guro

 

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