Cook the broccoli florets and the garlic clove for 7 to 8 minutes, then drain the water from the pot but leave the broccoli in it. Add the vegetable broth and the sour creaEspecially in fall, it seems our body just longs for the homely and cozy feeling that comes when we have a warm soup for dinner. Imagine going on one of those nice autumn walks through the park, stepping on the fallen colorful leaves, while the full shines on your face, yet the air already has a bit of a chill to it. When coming home, you got some nice broccoli soup waiting for you to warm you up afterwards. Preparation time is approximately 15 minutes from start to finish and is easy to prepare in large batches and store in the fridge or freezer for when you feel like it. On top of that, it is also quite healthy, (if you skip having (too much) bread with it. This recipe makes 4 servings.
- 1 head of broccoli
- 7 ounces (200 ml) of sour cream
- 4 ounces (125 grams) of gruyere cheese (grated)
- 1 cup (240 ml) of vegetable broth
- 1 garlic clove
- ½ cup of water
- 1 tablespoon of sesame oil
- ¼ teaspoon of cayenne pepper
- ¼ teaspoon of ground pepper
m and use a blender to puree the soup. Add the water and put the soup back on the stove on medium heat. Last add the sesame oil, cayenne and group pepper and let it simmer with the spices for 1 or 2 minutes before serving. As vegetable broth usually tends to contain a lot of salt, there is no intrinsic need to add any on top of that.
If you are one of those many people, who need to chew something while eating to make it a pleasant experience, serve the soup with whole grain garlic bread or artisan baguette (like in the picture). Put the bread in the toaster for one or two minutes, to make it perfect.