Enjoy our vegetarian recipe Potato Broccoli Soup by feastr. Ideal to lose weight. Balanced and very tasty.
|1606 kJ (384 kcal)
cutting board, immersion blender, non-stick frying pan, cooking spoon, chef's knife, Spoon, pot, bowl
Take the broccoli out of the fridge and let defrost. Cut the potatoes into ca. ¾ in cubes and set aside.
Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown.
Coarsely chop the onion and garlic.
Heat the canola oil in a pot over medium heat. Add the garlic and onions and fry until the onions turn translucent.
Add the potatoes and broccoli into the pot and fry until the potatoes start to brown.
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.
Coarsely chop the parsley. Season the soup with salt, pepper and nutmeg. Serve and top with the sour cream, parsley and peanuts.
Enjoy your meal!