Broccoli Vegetable Soup

Ingredients

• 500 g broccoli florets
• 400 g starchy cooking potatoes
• 1 onion
• 20 g butter
• 1 l vegetable broth
• Pepper (freshly ground)
• Salt
• 2 tbsp stiff whipped cream
• 40 g grated cheese (Gouda or Emmental)
• 1 tbsp chili powder
• Thymian sprig (for garnish)

Instructions

1. 1.

   Clean, wash and drain the broccoli. Peel, wash and dice the potatoes into small cubes. Peel and finely dice the onion.

2. 2.

   In a pot melt the butter, sauté the onion 1-2 minutes until translucent, then add the potatoes and broccoli. Cook briefly, pour in the broth, and simmer for 20‑25 minutes over medium heat; remove 2 tbsp of broccoli and set aside.

3. 3.

   Puree the remaining soup with an immersion blender, season with pepper and salt to taste. Return the reserved broccoli florets to the soup, ladle into warmed bowls, and garnish with a dollop of cream, grated cheese, chili powder, and thyme.