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Broccoli soup

With our broccoli soup, we bring real color to the table - because as we all know, the eye eats with you. The soup is beautifully green with our secret tip.

45 min
vegetarian
Broccoli soup

Ingredients (for 4 portions)

800 g
Broccoli
1 Piece
Small zucchini (approx. 200 g)
1 Piece
Small stick of leek (approx. 100 g)
200 g
Potatoes
1 Piece
Onion
1 Piece
Garlic clove
2 dsp
Oil
1000 ml
Vegetable broth
Salt, Pepper
1 Pinch
Nutmeg
Possibly chili powder to taste
LEIMER Croutons herbs, alternatively croutons unseasoned, onion-garlic
Young sprouts as decoration
Discover now:

Preparation

  • Divide broccoli into florets and wash.
  • Bring to a boil about 4 liters of water with 1 tablespoon of salt. Provide a bowl with ice-cold water. Add broccoli florets to the salted water, boil for about 3 minutes, remove with a slotted spoon and rinse in ice water. This will help the broccoli retain its beautiful green color.
  • Drain broccoli through a sieve and set aside a few small broccoli florets for decoration.
  • Wash zucchini and cut into rough cubes. Wash leek and cut into rings. Peel potatoes and cut into rough cubes. Peel and finely dice onion and garlic clove.
  • Heat oil in a large pot, sauté onion until translucent, add garlic clove and sauté for another 1-2 min. over low heat (be careful not to let it brown).
  • Add zucchini, leek and potatoes and sauté briefly. Pour in vegetable broth and simmer gently for 10-12 min until vegetables are tender.
  • Add broccoli, cook briefly and puree very finely with a blender or hand blender. If the soup is too thick, add some broth or water.
  • Season to taste with salt, pepper, nutmeg and chili, if desired.
  • Fill into soup plates, arrange with broccoli florets, croutons and young sprouts and serve.