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Creamy Broccoli Soup with Pumpkin Seeds
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Source: https://recipheon.com/en/recipes/soups/creamy-broccoli-soup-with-pumpkin-seeds
About this recipe
Creamy broccoli soup with pumpkin seeds is a velvety vegetable-broth soup with onion, potato, and cream. Broccoli provides the main flavor, the potato gives the soup a thick consistency, and cream smooths it out after blending. Pumpkin seeds add a pleasant contrast and a lightly nutty note when served. This simple green broccoli soup works well as a light lunch or first course.
Ingredients
1 large head of broccoli
1 onion
1 potato
800 ml vegetable broth
2 tablespoons pumpkin seeds
2 tablespoons cream
Steps
Rinse the broccoli and divide into similarly sized florets; finely chop the tender part of the peeled stalk. Peel and dice the potato into small cubes and chop the onion. Reserve the pumpkin seeds for serving.
Cook the onion in 3 tablespoons of the broth for 3–4 minutes, until softened and ready to form the base of the broccoli soup.
Add the potato and broccoli stalk pieces, pour in the remaining broth and bring to a gentle boil. When the potato is almost tender, add the florets. Cook only until all the vegetables pierce easily with a fork; small florets need less time than the potato.
Take the pot off the heat. Immerse the blender head in the soup and blend until smooth, keeping the blade below the surface so the hot liquid does not splash. Do not blend the pumpkin seeds.
Stir the cream into the blended soup and heat briefly without boiling vigorously. Add the pumpkin seeds to each serving.
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