Easy Broccoli Soup recipe

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Welcome to STUDENT MEALZ! How to make #Broccoli #Soup? Well today we’re going to tell you just that; p == INGREDIENTS == – 3 Broccolis – 3 Cloves of garlic – Salt – Pepper – And water of course 🙂 == RECIPE == 1. Cut the broccoli up, also chop up the stems in 2 2. Peel the garlic and cut it in 2 3. Boil the broccoli in boiling, salted water, also add the garlic 4. Place a lid on it and boil it for 6 to 7 minutes 5. Drain the water but make sure to keep about half of it for the soup itself 6. Remove the stems, but leave the garlic in for extra flavor 7. Add a bit of the boiled broccoli water and blend with a stick mixer 8. Add more broccoli water until you reach the desired consistency 9. Season with some pepper and salt 10. And it’s done 🙂 == STAY IN TOUCH == Facebook: Google+: Instagram: == MUSIC == Music by Kevin MacLeod (incompetech.com), titled “Dream Culture”, “Carefree” and “Super Friendly” Licensed under Creative Commons “Attribution 3.0” creativecommons.org/ licenses / by / 3.0 / Business enquiries only: student.mealz [at] gmail. com Student Mealz – Student Meals – StudentMealz – StudentMeals.

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  1. Just made this, but a smaller portion. 1 head of broccoli, 2 cloves of garlic. First soup I've ever made that wasn't from a can, so thank you!

    Pro-tip to other newbies:
    – Boil the broccoli until it is VERY soft. The stems of the florets are harder to blend otherwise.
    – Add a bit of water at a time. I made my soup a little too thin, because I didn't go slower. More broccoli to water helps the taste too.
    – Stronger-tasting cheese goes well in this. Had some Parmegianno Reggiano on hand, very tasty.
    – A tiny bit of pesto also tastes good. Especially if the soup got a little thin like mine.
    – You can add more garlic, honestly.
    – Eat the broccoli stem on the side. They're honestly the best part of the whole vegetable.
    – Pair with a sandwich or something else solid, if you want a very filling meal.
    – 1 head makes plenty soup for 1 person's lunch or dinner.

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