Broccoli Soup with Potatoes and Pine Nuts
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy broccoli soup with potatoes and toasted pine nuts is a light and healthy main course or a warming appetizer. The soup is vegetarian and can be prepared quickly in the Thermomix®. Refined with fresh lemon balm, it is ideal for a light meal or as a low-calorie option.
Ingredients (12 ingredients)
-
3 piece Shallots
-
1 tbsp Rapeseed oil
-
400 g Broccoli
-
150 g Potatoes
-
800 ml Vegetable broth
-
30 g Lemon balm
-
40 g Pine nuts
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50 g Coconut Cuisine
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Salt
-
Pepper
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Freshly grated nutmeg
-
Lemon juice
Preparation (6 steps)
Chop and sauté shallots
Peel 3 shallots, halve them and put them in the mixing bowl. Attach the measuring cup and chop for 5 sec./speed 5. Use the spatula to push down, add 1 tbsp rapeseed oil and sauté for 4 min./120°C/speed 4.
Prepare broccoli and potatoes
Wash 400 g broccoli, cut off the florets, clean the stalk, peel it and chop it roughly. Place a few small florets in the Varoma for garnish. Peel, wash and chop 150 g potatoes.
Chop and cook broccoli and potatoes
Put broccoli and potatoes in the mixing bowl and chop for 3 sec./speed 4. Pour in 800 ml vegetable broth or water, attach the Varoma and cook for 20 min./100°C/speed 1.5 until soft.
Roast pine nuts and prepare lemon balm
Wash 30 g lemon balm, shake dry and pluck the leaves from the stalks. Roast 40 g pine nuts in a coated pan without fat until golden yellow.
Purée and season soup
Add lemon balm and 50 g Coconut Cuisine to the soup and purée for 40 sec./speed 5. Season with salt, pepper, freshly grated nutmeg and some lemon juice.
Serve soup
Divide the soup among four plates, place the broccoli florets in the middle and sprinkle with pine nuts.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Nuts
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