Broccoli and potato soup

Ingredients for 5 servings:

• 1 broccoli, approx. 500 – 600 g
• 400 g potatoes, in small cubes
• 300 g carrot(s), thinly sliced
• 100 g spring onion(s), in thin rings
• 100 g shallot(s), finely diced
• 800 ml water
• 1 tsp white pepper, finely ground
• 1 tbsp paprika powder, sweet
• 1 tbsp sugar
• n. B. Salt
• 1 tbsp celery leaves, finely chopped
• 1 tbsp lovage leaves, finely chopped
• ½ bunch parsley, finely chopped
• little fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

an absolutely low-fat dish

Wash all the leaves, shake dry, remove the stems, and chop finely. Wash, peel, and dice the carrots and potatoes. Cut the broccoli florets from the stems and remove the woody skin from the stems. Wash, trim, and chop the shallots and spring onions as described in the ingredients list. Place all the trimmings, including the leaf stalks, in a saucepan and boil in 800 ml of unsalted water for about 15 minutes until you have a broth. Strain the broth into a small saucepan and discard the trimmings. Roughly chop the trimmed stalks, cook in the resulting broth until soft, and finally puree. Fry the diced potatoes and carrots with the chopped shallots and spring onions in a little fat, but do not brown. Stir in the paprika, pepper, and sugar. When the sugar begins to caramelize, deglaze with the broth. Stir in the florets, bring to a boil, and season with salt. Simmer the soup with the lid on for about 15 minutes, until everything is tender. After 10 minutes, stir in the chopped leaves. Season again with salt, if necessary, before serving. Serve with Bockwurst or Wiener sausages.