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Creamy Broccoli Soup

Food

Ingredients

1/2 tbsp olive oil

1 large head of broccoli, cut into bite sized florets (~407g)

1 large sweet onion, finely diced

1-2 large carrots, finely diced (~200g)

3 large cloves of garlic, minced

3 tbsp all-purpose flour

3 cups vegetable stock

1/2 cup heavy cream

1 ½ cup milk (almond works good)

salt & pepper, to taste

Directions

Heat the oil in a heavy bottom stock pot over medium heat. Add in the onion, carrot & garlic and sauté for about 3 minutes.

Add the flour and whisk well to combine. Slowly add in the stock, whisking continuously until well incorporated. Add in the cream & milk and stir to combine.

Bring the liquid to a boil, being careful it doesn’t burn, then reduce heat to a simmer. Add in the broccoli and season with salt & pepper.

Simmer for about 15 minutes or until broccoli is tender, stirring occasionally. The soup should be nicely thickened.

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