Broccoli Soup (Carrot – Leek)

Hello Dear Friends,

I prepared before cream of broccoli soup was very loved. This time I wanted to prepare a different recipe with winter vegetables in it. It is so delicious and dense that there is no need to add cream to it.

Especially the addition of carrots adds a nice sweetness. Since it has potatoes in it, its consistency will increase as it waits, but I recommend making this soup thicker anyway.

I try to use broccoli frequently this season. also recently Winter Pasta with Vegetables I had prepared an extra practical recipe with plenty of vegetables, which I named. You can also use celery in your soup as in that recipe. You can even evaluate the few vegetables left in the refrigerator and create different flavors.

I leave the amount of water to your taste, excluding the 5 glasses of water I add while using the soup. You can add 1 or 2 cups of water. You can even prepare it at home. bone or chicken juices If you add it, it will be more delicious and nutritious.

Love…

Materials:

• 1 root broccoli (200 g)
• 1 small onion
• 1 stalk of leek
• 1 medium carrot
• 1 medium potatoes
• 2 cloves of garlic
• 5-6 cups of hot water
• 5-6 tablespoons of olive oil
• salt
• black pepper
• 6-7 glasses of water

Fabrication:

1. Peel and dice the carrot, onion and potato. Wash the broccoli and cut it into pieces.
2. Peel the first skin of the leek and chop finely. Peel the garlic and cut into 2.
3. Put the olive oil in the pot, add the onion, garlic, potato, leek and carrot to the pot and sauté for 3-4 minutes.
4. Add 5 glasses of hot water and broccoli pieces and cook until all the ingredients are soft.
5. Pass the softened vegetables through the blender. Add 1-2 glasses of hot water according to the consistency you want and cook for 6 more minutes.
6. Serve with pieces of boiled broccoli, if desired.