Ingredients portion 8
Broccoli sprouts 500 g
Frozen spinach 300 g
Cream 10% 250ml
Cheese 150g
Onions 2 heads
Water 1 l
Salt to taste
Olive oil 2 tablespoons
Cooking instructions 35 minutes
1 Steam the broccoli for 10-12 minutes after the water has boiled. The water left in the steamer will turn green and I used it as vegetable stock in the stew.
2 Chop the onion and fry it in the oil until soft. Add the spinach (I did not defrost it), broccoli, pour the vegetable bouillon (from point 1) or water to cover the vegetables and simmer for 10-15 minutes.
3 Add water to your liking. The less the better, as the soup will be thicker. I had almost all the water evaporated after stewing, so I added 2 cups of hot water. The soup is quite thick.
4 Chop the soup in a blender or immersion blender, pour into a saucepan and place over a low heat. Add the cream and cheese, stir, then wait for the cheese to melt.
5 Enjoy! When serving, you can garnish the soup with breadcrumbs and herbs.
Recipe tip Broccoli can also be boiled, but then the cabbage will take on an undesirable brownish colour which is unappetising. It doesn’t lose its original colour when steamed. Instead of using olive oil, you can use sunflower oil, butter or other oil that you normally use for frying. To taste, you can add mint to the soup (at the chopping stage in the blender), potatoes, green peas or boiled chickpeas (at the stewing stage). Instead of adding cheese to the soup, you can make cheese balls and serve the soup with the cheese balls.
