Broccoli Soup

Quantity : 5 servings
Preparation : 10 min Cooking : 30 min
330 calories/serving

Ingredients
2 potatoes, chopped into 3 cm pieces 400 g
3 1/2 cups broccoli, cut into florets 420 g
1 1/2 carrots, chopped into 3 cm pieces 150 g
1 zucchini, chopped into 3 cm pieces 130 g
1 1/2 stalk celery, chopped into 3 cm pieces 110 g
1 1/2 onions, chopped into 3 cm pieces 300 g
5 cups chicken broth, low-sodium 1.25 L
5 tsp butter, unsalted 24 g
5 tsp olive oil 25 mL
5 slices bread, whole wheat, for the croutons 180 g
2 1/2 tbsp olive oil, for the croutons 38 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

Prepare the vegetables. Peel the potatoes. Coarsely chop all the vegetables except the broccoli into uniform 3 cm pieces. Cut the broccoli into florets.
Heat the butter and oil in a saucepan over medium heat. Add all the vegetables except the broccoli and cook over medium heat for about 10 min with occasional stirring. Add the warm broth and cook an additional 8 min, uncovered.
Meanwhile, prepare the croutons.
Add the broccoli stalks, which take longer to cook, then add the florets 2 min later. Cook, uncovered, 10 min maximum until the potatoes are cooked and fork-tender. Don't overcook the broccoli, so that the soup will maintain a nice green colour.
Purée in a blender. Add salt and pepper to taste. Portion out into bowls, add the croutons and serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

https://www.soscuisine.com/recipe/broccoli-soup-nut-free-less-sodium