Light broccoli soup

Name: Light broccoli soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Broccoli; 1 l Vegetable broth (instant); 100 g Carrots; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 10 g flaked almonds

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Broccoli
1 l Vegetable broth (instant)
100 g Carrots
250 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
10 g flaked almonds

Directions

1
Clean and wash broccoli and cut small ones into florets. Bring the broth to the boil and cook the broccoli in it over medium heat for 8-10 minutes. In the meantime, clean, peel and finely dice the carrots.
2
Cook in boiling salted water for 2-3 minutes. Drain on a sieve. Take out some broccoli florets. Puree the remaining broccoli in the broth with a blender. Stir cream and sauce thickener into the broccoli soup and bring to the boil again.
3
Season to taste with salt, pepper and nutmeg. Add the remaining broccoli florets and carrots and briefly warm up. Roast the almonds in a pan without fat until golden brown. Serve the soup on plates and sprinkle with flaked almonds.