Milky Broccoli Soup

I was going to make broccoli soup from the broccoli we planted with our hands this past spring, but it stopped blooming so quickly that I couldn't catch up. Being one of the fridge's constant inhabitants saved the job. With the broccoli in the cupboard, I quickly gathered up an old recipe and cooked it again, and I decided to use the blooming broccoli in the photo of my soup.

The yellow flowers you see in this picture are the flowers of the broccoli ☺️ It is one of my daughter's favorite recipes, you can find a recipe in the soups category where I use oat flour instead of flour.

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Ingredients for Milk Broccoli Soup Recipe

• 1 root broccoli (250 g)
• 1 small onion
• 1 medium carrot
• 1 medium potatoes
• 2 cloves of garlic
• 4-5 cups of hot water
• 4-5 tablespoons of olive oil
• 1 water glass milk
• salt
• black pepper

Fabrication:

1. Peel and chop the carrot, onion and potato. Wash the broccoli and cut it into pieces. Peel the garlic and crush it lightly with a knife.
2. Put the olive oil in the pot, fry the onion, add the carrots, potatoes, broccoli and garlic in order and saute for 2-3 minutes.
3. Cook by adding some broth, hot water, salt and pepper, if desired.
4. Pass the softened vegetables through the blender. 
5. Add 1 cup of hot milk to your desired consistency and cook for 5 more minutes. Serve hot.