Cream of broccoli soup
Green, creamy and done in 25 minutes — one head of broccoli, one pot, one stick blender.
- Time
- 25 min
- Effort:
- easy
- Season
- all year
- vegetarian
- quick
- light
- freezes well
Ingredients for 4 portions
1broccoli · about 500 g
2potatoes
1onions
800 mlvegetable stock (instant)
100 mlcream
1 tbspbutter
2 tbspflaked almonds
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
- Tree nuts
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 223 kcal |
|---|---|
| Protein | 8 g |
| Fat | 13.7 g |
| Carbohydrates | 14.2 g |
| of which sugar | 5.4 g |
| Fibre | 5.2 g |
| Salt | 1.5 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Split the broccoli into florets, peel and dice the stalk, dice the potatoes and onion.
- 2
Sweat the onion in butter, add the potatoes and broccoli stalk, pour in the stock, cook for 10 minutes.
- 3
Add the florets and cook for another 6–8 minutes — no longer, or the soup turns grey.
- 4
Blend, stir in the cream, season with salt, pepper and nutmeg, toasted almonds on top.