Broccoli cream soup with feta cheese

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 100 g Broccoli
  • 1 (40 g) small onion
  • 1 TEASPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 125 ml Vegetable broth (instant)
  • 1 marjoram stalk
  • 1 (approx. 80 g) Carrot
  • 1 (approx. 100 g) Potato
  • 25 g Sheep's cheese
  • 100 ml Milk
  • 2 discs (15 g each) Wholemeal baguettes

Directions

  1. 1

    Clean, wash and chop the broccoli (if you are using the stalk, peel it first). Peel and chop the onion. Heat the oil in a pot. Sauté onion and broccoli in it, season with salt and pepper. Add stock and simmer for about 20 minutes. Wash the marjoram and dab dry. Pluck off the lower leaves and add to the soup.

  2. 2

    Peel carrot and potato and cut into small cubes. Cook the diced vegetables in salted water for about 5 minutes. Cut cheese into small cubes. Pour milk into the soup, puree and bring to the boil. Season soup again with salt and pepper and put it into a bowl. Put vegetable and cheese cubes in the middle and garnish with marjoram. Serve with wholemeal baguettes

Nutrition Facts

KCAL
360 kcal
CARBS
41 g
FATS
13 g
PROTEINS
16 g