Description
A comforting and creamy broccoli soup enriched with goat cheese, perfect for any occasion.
Ingredients
Scale
- 650 g broccoli (stems, trunk, and florets)
- 1 knob of unsalted butter
- 1 onion, finely chopped
- 1 liter of water
- Salt and freshly ground pepper, to taste
- 60 g goat cheese (fresh or similar to Rocamadour)
- A handful of walnuts, roughly chopped
Instructions
- Rinse and dry the broccoli. Trim the dry end of the stalks and cut them into 1 cm cubes.
- Peel and finely chop the onion.
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the broccoli cubes and warm them for a couple of minutes.
- Pour in the water, cover, and let it simmer for about 20 minutes until the broccoli is tender.
- While the broccoli cooks, chop the goat cheese into small pieces.
- Transfer the broccoli mixture to a blender, add the goat cheese, and blend until smooth. Adjust thickness with additional liquid if needed.
- Taste and season with salt and pepper.
- Ladle the soup into bowls, top with pepper, sea salt, goat cheese flakes, and chopped walnuts.
Notes
For a thicker soup, add other vegetables like potatoes or a dash of cream. For a vegan version, substitute goat cheese with plant-based cheese and use olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg