Potato Broccoli Soup

Name: Potato Broccoli Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: ½ Garlic clove (~ 0.1 oz); ½ Onion, red (~ 1.5 oz); 4.4 oz Potatoes (w/o skin); 1 twig of Parsley, fresh or frozen (~ ½ tsp); 2 Tbsp Peanuts, roasted; 1 cup Vegetable broth; 2 Tbsp Sour cream, light; 3.5 oz Broccoli, frozen; 2 tsp Canola oil; 1 pinch of Nutmeg, ground; Salt; Black pepper

Enjoy our vegetarian recipe Potato Broccoli Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories	1606 kJ (384 kcal)
Protein	14 g
Fat	22 g
Carbohydrates	28 g
Fiber	7 g

Utensils:

cutting board, immersion blender, non-stick frying pan, cooking spoon, chef's knife, Spoon, pot, bowl

Recipe instructions:

1

Take the broccoli out of the fridge and let defrost. Cut the potatoes into ca. ¾ in cubes and set aside.

3.5 oz Broccoli, frozen
4.4 oz Potatoes (w/o skin)

2

Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown.

2 Tbsp Peanuts, roasted

3

Coarsely chop the onion and garlic.

½ Onion, red (~ 1.5 oz)
½ Garlic clove (~ 0.1 oz)

4

Heat the canola oil in a pot over medium heat. Add the garlic and onions and fry until the onions turn translucent.

2 tsp Canola oil

5

Add the potatoes and broccoli into the pot and fry until the potatoes start to brown.

6

Add the vegetable broth into the pot, put on a lid and let simmer for approx. 15 minutes until the potatoes are cooked. Blend with an immersion blender until creamy.