Broccoli and potato soup
The easiest soup ever if you have a food processor
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 55 grams butter
- 55 grams butter
- 1/2 each potato peeled and sliced
- 1/2 each potato peeled and sliced
- 1/2 each potato peeled and sliced
- 3 tablespoons double cream
- 3 tablespoons double cream
- Carbohydrate 29.1863624989475 g
- Cholesterol 179.386249948318 mg
- Fat 61.2655249860422 g
- Fiber 3.51450007617474 g
- Protein 4.60926249922666 g
- Saturated Fat 38.5719649913115 g
- Serving Size 1 1 Serving (259g)
- Sodium 343.342499985665 mg
- Sugar 25.6718624227728 g
- Trans Fat 4.00469749928021 g
- Calories 671 calories
1. Heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened. 2. Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in 2 tbsp of the cream. 3. Blend the mixture with a stick blender until smooth. 4. Serve the soup in a bowl with the remaining creaum drizzled over the top.
