Cooking description:
Puree soup is usually made with legumes, most commonly peas. This is the most common version of this dish. But there are many other recipes with different ingredients that make it possible to make pureed soups from just about anything.
Purpose: For lunch
Main Ingredient: Vegetables / Broccoli / Spinach
Dish: Soups / Soups-puree / Cream-soup
Ingredients:
- Broccoli - 700 Grams
- Spinach - 2 Bunches
- Onions - 2 Pieces
- Cream - 200 Grams
- Vegetable broth - 1 Liter
- Salt, pepper, spices - To taste
Servings: 6
How to make Broccoli and Spinach Soup
First, cook broccoli. This will be our liquid soup base - vegetable broth. You can add some salt to the water. Cook frozen broccoli for 30 minutes, and fresh broccoli for no more than 15 minutes.
While the broccoli is boiling, prepare the rest of the vegetables. Cut the onion into thin half rings, or into cubes, it doesn't matter. Rinse the spinach thoroughly and chop finely.
When the broccoli is cooked, remove it with a slotted spoon. You can leave a few inflorescences in a bowl to decorate the soup. Put chopped spinach, onion and boiled broccoli in one bowl. We take an immersion blender, we begin to grind everything. When the vegetables turn into gruel, you can move on to the next stage.
Put the ground mixture back into the broth. Add cream. Salt and pepper to taste. Bring the soup to a simmer over low heat. We boil for a couple of minutes and turn it off.
That's all, the puree soup is ready. Put it on a plate, put broccoli inflorescence on top. The soup will be even tastier with sour cream. Enjoy your meal!