Broccoli cream soup with feta cheese

Name: Broccoli cream soup with feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Broccoli; 1 (40 g) small onion; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Vegetable broth (instant); 1 marjoram stalk; 1 (approx. 80 g) Carrot; 1 (approx. 100 g) Potato; 25 g Sheep's cheese; 100 ml Milk; 2 discs (15 g each) Wholemeal baguettes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Broccoli
1 (40 g) small onion
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Vegetable broth (instant)
1 marjoram stalk
1 (approx. 80 g) Carrot
1 (approx. 100 g) Potato
25 g Sheep's cheese
100 ml Milk
2 discs (15 g each) Wholemeal baguettes

Directions

1
Clean, wash and chop the broccoli (if you are using the stalk, peel it first). Peel and chop the onion. Heat the oil in a pot. Sauté onion and broccoli in it, season with salt and pepper. Add stock and simmer for about 20 minutes. Wash the marjoram and dab dry. Pluck off the lower leaves and add to the soup.
2
Peel carrot and potato and cut into small cubes. Cook the diced vegetables in salted water for about 5 minutes. Cut cheese into small cubes. Pour milk into the soup, puree and bring to the boil. Season soup again with salt and pepper and put it into a bowl. Put vegetable and cheese cubes in the middle and garnish with marjoram. Serve with wholemeal baguettes