in Soup Recipes

Broccoli and chili soup

updated

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Ingredients for 2 servings:

  • 130 g broccoli (leftovers from cleaning)
  • 1 m.-sized onion(s)
  • 0.67 chili pepper(s) or peperoncini
  • 250 ml water
  • ½ cube of vegetable bouillon
  • 2 tbsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the leftover broccoli into small pieces. Finely chop the onion and slice the pepperoncini or chili into thin rings. Sauté the onion and chili in rapeseed oil, then add the broccoli. Pour in the water, add half the bouillon cube, and cook until the broccoli is tender. Then puree with an immersion blender. Add 2 tablespoons of sour cream and mix thoroughly, or puree again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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