Lately, I must confess that my intense passion for what we eat and how it can affect the quality of our lives has led me to explore the topic more seriously and carefully through the enlightening reading of a book that I feel I must recommend! Thanks to my osteopath, I have learned about a book written by the doctor and pathologist Franco Berrino, “The Food of Man – The Path to Health, Between Scientific Knowledge and Ancient Wisdom“, aimed at reevaluating simple food and conveying a few but important preventive recommendations! The goal is to spread the concept of eating healthily and consciously. Based on this reading, my recipe for last night’s dinner was born, which I am sharing with you today with great pleasure. And what better ingredient to apply this principle than broccoli, one of the most beneficial winter vegetables? The soup will be a steaming dish, rich in vitamins, minerals, antioxidants, and very filling. It will be perfect to warm you up on these cold winter nights, with a final crunchy note that will delight you incredibly!

All “vegetarian” recipes are free of meat and/or fish. However, it is possible to use other animal protein-based foods, such as eggs and cheese.

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2-3 people
Cooking methods: Boiling
Cuisine: Italian

Ingredients:

1.1 lbs broccoli (already cleaned)
3 medium potatoes
2 fresh green onions
3.2 cups vegetable broth
1 oz pine nuts
1 oz almonds
to taste extra virgin olive oil
to taste salt
to taste black pepper

Preparation:

Wash the broccoli and cut them into florets (fig. 1).
Wash and peel the potatoes, then cut them into chunks (fig. 2).
In a pot with a drizzle of oil, sauté the sliced green onions (fig. 3).
Add the potatoes and sauté for 1 minute (fig. 4).
Add the broccoli florets, reserving a few florets for garnish. Pour in a ladle of hot broth and let it flavor for another minute (fig. 5).
At this point, cover the vegetables with the hot broth. Bring to a boil, then lower the heat and cover with a lid, let it cook for about 25 minutes or until the potatoes and broccoli are tender (fig. 6).
Adjust with salt and pepper, turn off the heat and add ginger (fig. 7).
Let it cool slightly. Meanwhile, roughly chop the almonds and pine nuts with a knife, then toast them for a few minutes, stirring constantly in a non-stick pan (fig. 8).
Once the broccoli soup is lukewarm, discard the excess broth, then blend with an immersion blender until smooth and creamy (fig. 9).
Serve the hot cream of broccoli soup with a handful of toasted almonds and pine nuts, some broccoli florets set aside and previously blanched for 3 minutes.
Finish with a drizzle of raw olive oil.
And voilà… your cream of broccoli soup with toasted almonds and pine nuts is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!