John Myers
Broccoli Soup with Peppers and Carrots
The perfect broccoli soup with peppers and carrots recipe with a picture and simple step-by-step instructions.
- 400 g Fresh broccoli
- 1 size Potato
- 0,5 Red pepper
- 1 medium sized Carrot
- 1 Egg
- 1 handful Flat-Leaf parsley, finely chopped
- 2 tbsp Natural yoghurt
- 1 tsp Flour
- 1500 ml Broth
- Wash the broccoli, cut into florets and peel the potatoes, cut into small pieces and cook with 1500ml stock until soft.
- Wash the parsley, peel the carrots, remove the seeds from the peppers, and cut into small pieces.
- Purée the broccoli potatoes with the hand blender.
- Add the chopped vegetables to the broccoli and cook over a medium heat for 5 minutes. Turn off the hotplate.
- Mix the egg with yogurt and flour in a blender jar and stir into the no longer boiling soup. Soup doesn’t have to simmer again and it’s ready.
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