A nice light green soup that looks good during the long winter evenings, and you get a sense if spring just looking at it … or at least I do. It is super easy to make and it can be frozen if you make too much. It’s extra good with bacon.
BROCCOLI SOUP
4-6 SERVINGS.
400 G BROCCOLI
250 G POTATOES
300 G CAULIFLOWER
2 RED ONIONS
2 CLOVES OF GARLIC
1½ TSP. GARAM MASALA
1 TBSP. APPLE CIDER VINEGAR
50 G GRATED CHEESE
1 DL HEAVY CREAM 38 %
1 TBSP. OLIVE OIL
1 L. VEGETABLE STOCK
SALT AND PEPPER
Rinse the broccoli and cauliflower and remove the stem. You can also use frozen vegetables.
Peel the potatoes, onions and garlic and cut all the vegetables into rough cubes.
Heat the oil in a saucepan and sweat the onion and garlic until they begin to soften.
Add potatoes, broccoli, cauliflower and garam masala, mix it all together and pour vegetable stock into the pot until it covers the potatoes.
Season with a little salt and pepper and simmer for 20-30 min. until the potatoes are tender.
Blend the soup, add cream and cheese and season with salt and pepper.
TOPPING:
200 G DICED BACON
DRIED CRANBERRIES
CHOPPED ROASTED ALMONDS
1 DICED APPLE, SOAKED I 1 TSP. LEMON JUICE
Cook the bacon crispy and let the fat drip off on a paper towel.
Serve with the topping.