in Soup Recipes

Broccoli cream soup LIGHT

updated

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Ingredients for 2 servings:

  • 500 g broccoli (thawed if frozen)
  • 500 ml vegetable stock (homemade or from stock cubes/powder)
  • 250 ml low-fat milk
  • 75 g cream cheese or cottage cheese with herbs
  • some salt and pepper
  • some nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie soup for every day

Wash and trim the broccoli, trimming a few florets and setting them aside. Chop the remaining florets into small pieces. Peel and slice any larger stems, if necessary. Bring the stock and milk to a boil in a saucepan. Add the florets and sliced ​​stems and simmer on medium heat for about 5 minutes until soft. Puree using a blender or hand blender. Now fold in the reserved florets and cook in the soup on low heat until al dente (about 5 minutes). Melt the cream cheese in the soup while stirring, then season to taste with salt, pepper, and nutmeg. Tip: Serve with croutons.

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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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