Vegetable Soup with Broccoli and Potatoes
Recipe summary
A vegan, low-calorie vegetable soup that helps with weight loss and can be prepared in 30 minutes.
Ingredients
- 1 red onion
- Olive oil
- 3 stalks celery
- 2 small carrots
- 2 potatoes
- 2 sweet potatoes
- Water 1,2 liters
- Vegetable broth 1 liter
- 1 broccoli
- 1 zucchini
- Cream 300 ml
- Salt
- Black pepper
- Dried garlic
- Italian herbs
- 3 slices bread
Method
- 1
Sauté the red onion over medium heat in olive oil.
- 2
Mix the vegetables (celery, carrots, potatoes, sweet potatoes) well.
- 3
Add water and vegetable broth, cover with a lid, and bring to a boil.
- 4
Add broccoli and zucchini, then cook for 35 minutes until the vegetables are tender.
- 5
While the soup is cooking, toast the bread slices with olive oil, salt, dried garlic, and Italian herbs until golden brown.
- 6
Puree the cooked vegetables until smooth.
- 7
Season with salt and pepper.
- 8
Add cream and heat for another 5 minutes on the stove to thicken the soup.
- 9
Serve the soup and garnish with croutons.
Source details
ChefScribe turned the original YouTube cooking video into a clean recipe card. Full credit remains with the creator.
Original video
Source video from Essen Kochen. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=wlHEh9G3Y0s
Tips and storage
Storage: In einem luftdichten Behälter im Kühlschrank bis zu 2 Tage aufbewahren.