2 Ways to Cook Delicious and Simple Broccoli Soup with Vegetables and Cream

Prepare the Ingredients

Broccoli, cut into bite-sized florets, rinse with diluted saltwater, then rinse again with clean water and drain.

For the onion, peel and slice into circles about 1cm thick. For the potato, peel and soak in diluted saltwater to prevent browning, then cut into circles also about 1cm thick. Carrots should be peeled and sliced in the same way.

Bell peppers, cut in half to remove seeds and slice into 1cm thick slices. Garlic, peeled, and each clove cut into 4 pieces. Parsley, trim the roots, wash clean, and cut into 4cm long pieces.

Sauté the Vegetables

Place a pan on the stove, turn on medium heat, and melt 70g of butter. Then, add all the prepared vegetables including onion, potato, carrot, bell pepper, and garlic, and stir well. Cover and cook for about 10 minutes. Turn off the heat.

Cooking vegetables and broccoli

Place the pot on the stove, add all the stir-fried vegetables along with the broccoli, parsley, and 1 liter of water. Cover the pot and cook over medium heat for about 10 minutes.

Then, add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of chili powder, stir well, and turn off the heat.

Blend the ingredients

Add all the vegetable mixture (just cooked) and 200ml of vegetable broth into a blender, press the button to blend until smooth.

Completion

You pour the mixture of vegetables (just blended) back into the pot and add vegetable broth so that the soup is not too thick, stirring evenly while cooking over medium heat.

After about 4 minutes, add 100gr of cheese and cook for another 3 minutes until the cheese melts. Turn off the heat.

Final Product

Broccoli vegetable soup has an enticing aroma from the ingredients used. Particularly, the mild sweetness of the vegetables, the creaminess of cheese and butter blend with the light spicy flavor of bell pepper and pepper. This soup may seem difficult to eat for some people but is extremely appealing in flavor!

Prepare the ingredients

Use a knife to cut the broccoli into small florets, wash them with diluted salt water and clean water, and let them drain.

For the onion, peel and dice it. Peel the garlic and chop it finely.

Cook the broccoli

Heat a pan over medium heat, add 1 tablespoon of olive oil to sauté the diced onion and minced garlic until fragrant. Then, add 700ml of filtered water along with 1 teaspoon of salt and 1/2 teaspoon of pepper, stir well and cover.

Wait for the water to boil, then add the broccoli, cook for about 3 minutes, and turn off the heat.

Blend the broccoli mixture

Put the broccoli mixture in the pot into the blender, press the button to blend until smooth.

Make the creamy part

Put the pot on the stove over medium heat, melt 1 tablespoon of butter (or olive oil), then add 1 tablespoon of flour, stir well. Continue adding 1 teaspoon of salt, stir well over low heat for about 2 minutes.

Then, slowly add 300ml of milk to mix the flour into a thick mixture.

Completion

You continue to add the blended broccoli mixture to the pot of flour and milk mixture (just made), along with a little salt, 1 teaspoon of fennel powder, and 5g of Garam masala seasoning, stirring well over medium heat until it boils, then turn off the heat.

Final Product

The creamy broccoli soup has a beautiful green color from the broccoli, with the richness of milk and butter blended with the mild spiciness of the spices used like Garam masala and pepper. The soup is perfect for enjoying on cloudy, chilly days.