The broccoli cream soup detox recipe is a complete main course that will help you prepare for swimsuit season.
You might say, already? Yes, it seems impossible, but there are less than 5 months until the beautiful season and the first swims. 🙂
Moreover, this recipe will be useful to prepare us for the Christmas indulgences, but also to give our liver a break after eating cured meats and sweets in this hellish period. 🙂
It is indeed a great dish that reduces calorie intake, as this cream soup does not provide more than 300 kcal considering also the croutons, a drizzle of oil, and parmesan.
It is a very tasty dish, a winter soup that is easy to make and very quick; after washing and chopping the vegetables, the most is done because you will put the pot on the fire and have half an hour to yourself.
The broccoli cream soup detox recipe is a dish that, nowadays, we call comfort food. Often these English words are used to sound cool, but let’s say it’s a simple traditional dish that reminds me of winter evenings spent with my parents.
When it was freezing cold at home, do you share this feeling with me? I remember there were many drafts, no double-glazed windows, and we would sit together to eat something warm to warm up.
For this recipe, we will not use broccoli stalks, but we won’t throw them away; they will be used to prepare this fabulous recipe: vegan waste-free flatbread with broccoli stalks.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
To prepare the broccoli cream soup detox recipe, you will need:
- 1.1 lbs broccoli
- 10.5 oz potatoes
- 1.7 cups vegetable broth
- 1/2 onion
- 0.7 oz parmesan (optional)
- to taste extra virgin olive oil
- to taste salt
- to taste bread croutons
Tools
- 1 Immersion Blender
- 1 Pot
- 1 Ladle
- 4 Bowls
Steps
First, separate the stems from the florets and wash everything well.
Chop half an onion into pieces; I used red onion, but white or yellow will also do.
Chop the potatoes into pieces.
In a pot, sauté the onion, add the broccoli and let them brown together with the onion for a few minutes.
Add the chopped potatoes, mix.
At this point, add the hot broth, cover, and let it cook for about 30 minutes.
After 30 minutes, blend with an immersion blender.
Adjust the salt.
Serve with croutons, add a few florets for presentation, parmesan, and drizzle with oil.
Storing
Store in the fridge, in a suitable container with a lid, for two days.
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FAQ (Questions and Answers)
How to make the recipe completely vegan?
Replace the parmesan with vegan grated cheese.
I don’t have vegetable broth, what should I do?
Use bouillon cube dissolved in hot water.
Is it possible to freeze it?
Yes, it is possible; I freeze it already portioned.
