I make very often cream soups because they’re very tasty and easy to make. In the winter especially, I like to make soup every other day, cream soup or plain soup with veggies and noodles to warm us. I encourage you to eat more soups because they’re healthy and so delicious.
- 1 broccoli cut into florets
- 2 small potatoes, cut into cubes
- 1 small stalk of celery, sliced
- 2 cloves of garlic
- 2 carrots, sliced
- 1 onion, chopped
- water or stock
- salt and pepper
- olive oil
- 1/4 a red pepper
- 1 teaspoon of homemade bouillon
In a large pot, heat a tablespoon of olive oil. Add the chopped onion, garlic, celery and carrots and saute for 5 minutes.
Add the broccoli florets and potatoes and stir to saute 1 minute. Season with salt and pepper and homemade bouillon, if you have.
Cover the vegetables with water or stock and bring the soup to a boil, and then reduce the heat to medium and let it simmer for 20 minutes until the potatoes are soft. Blender everything until you reach the desired consistency.
When all the vegetables are cooked through, turn off the heat and let the soup cool for 10 minutes and then blend it until you reach the desired consistency.
Serve the soup with seeds on top for extra protein, like flax, sunflower and hemp seeds.