Creamy Broccoli and Potato Soup with Nutmeg - Vegetarian
The Creamy Broccoli and Potato Soup with Nutmeg is a delightful dish that brings together the comforting flavors of fresh broccoli and hearty potatoes with the warm, aromatic undertone of nutmeg. This velvety smooth soup is enriched with a touch of heavy cream, making it a luxurious yet nourishing meal perfect for chilly days. Each spoonful offers a harmonious blend of textures and flavors, topped off with a sprinkle of fresh parsley for a touch of color and freshness.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the broccoli florets and diced potatoes to the pot.
- Pour in the vegetable broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for 20-25 minutes, or until broccoli and potatoes are tender.
- Stir in the heavy cream, ground nutmeg, black pepper, and salt.
- Cook for an additional 5 minutes over low heat, adjusting the seasoning if necessary.
- Garnish with freshly chopped parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 28g | Protéines: 6g | Fat: 13g | Sucre: 4g
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