Broccoli cream soup with beetroot

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Gorgeous ❤️, let’s eat today this super colorful, beautiful, delicious and wholesome soup 🙂 What could be better than that! Let’s first feed the eyes with beauty, and then give the body a lot of vitamins, minerals and fiber in the form of vegetables!

This soup is for everybody. It can be prepared with any vegetable you like. Even with fruits (pumpkin, for example). Spices can vary in a wide range. I chose broccoli and beets because they are in season and so colorful 🙂

Ingredients for the base
230 g potatoes (measured raw and peeled)
200 g carrots (measured peeled)
1/2 old onion
10 g coconut oil
350 g/ml water
Optional spices (salt, pepper, ginger or other vegetables)

Vegetables
1 stalk broccoli (the quantity is optional)
1 beetroot (quantity optional)
20 g of seeds for sprinkling

Idea: you can use different vegetables to the soup, depending on the season.

Method
Boil potatoes, carrots and onion in salted water. Leave about 350-400 g/ml of the broth in the pot to make a thick soup. Blend everything and add the coconut oil. A thick base for cream soup is obtained. This base is universal 🙂 Different roasted/cooked/raw vegetables can be added to it according to the season, as well as cheese/yellow cheese/nuts/seeds 🙂 There are so many options!

In this case, I use broccoli blanched for 3 minutes in salted water and baked beets. I baked the beets, first washing the heads, drying them, then wrapping them in baking paper (without peeling) for about 45-55 minutes at 180 degrees. Peel after baking. Baked beetroot can be used for soups, salads, snacks.

Approximate nutritional value according to cronometer.com
Kcal 397
Protein: 9 g
Carbohydrates: 43.9 g
Fat: 22.3 g

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