Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Add the vegetables and stock and bring to a boil.
Stove
4
Turn down the heat and simmer 20 minutes, until the vegetables is completely tender.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Blend with an immersion blender until smooth and creamy.
Stick blender
6
Add the cream, season with salt and black pepper and heat another 5 minutes.
Stove
💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
241calories
6 gprotein
12 gcarbs
18 gfat
● protein 10%● carbs 20%● fat 69%
Per serving (441 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Broccoli: measured in pieces: one ≈ 400 g · 34 kcal per 100 g · More about Broccoli →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Stick blender· Also works: Blender (Blend in batches in a blender; more dishes, careful with the heat)· 💡 Workaround, changes the dish: Masher (Coarse texture)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Cutting the vegetables ahead (Dice the vegetables) · Soaking the dried vegetable in hot water (minutes) (30) · Dill: the stems in the pot, the leaves after blending · Oregano · Olive oil for roasting the garlic · Extra oil · Leek · Frying time on the onion (minutes) (2) · Fresh ginger · Cumin · Turmeric · Ground ginger · Hot paprika · Smoked paprika with the spices · Ground chili with the spices · Paprika · Cinnamon · Main vegetable · Vegetable and paste cook before the liquids (10) · Thickening with flour · Soaked saffron · Tomato paste · Sugar with the tomatoes · Dried basil in the pot · Soup powder · Second vegetable · Third vegetable · Potato (thickens) · Stock · Onion cooked in the stock · Celery cooked in the stock · Cabbage leaves · Milk · Water · Thyme · Bay leaves · Kale at the end of cooking · Spinach at the end of cooking · basil · Basil after blending · Mint blended into the soup · Cream · Coconut milk · Cheese · Nutmeg · White pepper · Lemon juice · Sugar · Served cold: chill in the refrigerator (hours) (4) · Parsley on top · Fresh leaves on top · Toasted nuts and seeds on top · Smoked paprika after blending · Sour cream for serving · Lemon zest on top · Olive oil for drizzling · Turmeric for sprinkling on top · Grated Parmesan on top · Cream for drizzling when serving · Chopped red pepper for garnish · Serving (with bread)
Tomato roasting time (minutes): 20
Cue for roasting the tomatoes: the skin peels off
Garlic roasting temperature (°C): 200
Garlic roasting time (minutes): 40–45
Leek frying time (minutes): 5–7
Time to stir the spices: 1 minute
The roasted vegetables (wording): the roasted vegetables
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