Broccoli soup with white beans

Ingredients for 4 servings:

• 2 heads of broccoli, 250 g each
• 1 carrot(s)
• 1 potato(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter or clarified butter or oil
• 1 liter of liquid (broth, water or half-and-half milk)
• 1 tbsp soy sauce
• 2 tbsp vegetable broth, amount to taste
• 1 gr. can/n beans, white
• 1 cup whipped cream, can be omitted if using half-and-half milk
• 1 pinch of nutmeg
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

in a pressure cooker, filling

Cut the small florets from the broccoli heads and place them in the steamer basket. Finely chop or grate the cabbage stalks, carrot, and potato. Finely chop the onion and garlic. Sauté everything in the bottom of the pressure cooker and deglaze with half of the liquid. Place the steamer rack in the pot and place the basket with the broccoli florets on top. Close the lid, bring to a boil, and cook for a further 3 minutes after the cooking mark has been reached. Then refresh, open the pot, and remove the broccoli and the rack. Finely purée the soup at the bottom of the pot with an immersion blender, top up with the remaining liquid, and add the beans and broccoli. Return to the heat and add the cream. Season to taste with nutmeg, pepper, and chopped herbs, if desired. Variation: Use processed cheese instead of the whipped cream. Garnish with herbs, grated cheese, and a dollop of whipped cream.