Low-carb broccoli cream soup

Ingredients for 4 servings:

• 500 g broccoli
• 150 g carrot(s), cleaned, finely diced
• 100 g leek, cleaned, finely chopped
• 100 g shallot(s), finely diced
• 2 cloves garlic, finely diced
• 20 g butter
• 450 ml vegetable broth, homemade, see instructions
• 150 ml whipped cream
• 1 tsp, leveled nutmeg, freshly grated
• ½ tsp white pepper
• n. B. Salt
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

quick and easy

Wash the broccoli, pat it dry, and separate the florets from the stalk. Peel the woody skin from the stalk and discard the skin. Blanch the florets in a little boiling, unsalted water for about 3 minutes, then refresh in cold water, drain, and set aside. Cook the stalks in the hot stock until soft, then transfer them to a blender with a slotted spoon and set aside. Sauté the finely diced shallots and garlic cloves with the finely chopped leek in the butter until translucent. Then add the spices and add to the blender. Bring 450 ml of stock back to a boil, season with salt, add the diced carrots and florets, cover the pot, and simmer the vegetables for 10 minutes until al dente. Finely purée the mixture in the blender and stir into the soup. Before serving the cream soup, season with salt again if necessary and carefully stir in the chopped parsley.