Broccoli soup – alkaline

Time

35 minutes

SErves

4

Calories

234 kcal

Carbs

14g

Protein

8g

Fat

16g

Ingredients

For the broccoli soup

  • 3 tbsp olive oil, heat-resistant
  • 90 g red onions – coarsely chopped
  • 130 g potatoes, floury – peel and cut into 1 cm cubes
  • 1 garlic clove – minced
  • 1 litre vegetable broth
  • Crystal salt and pepper from the mill
  • 450 g broccoli – peel the stalk and cut into 1 cm cubes; coarsely chop the florets
  • 2 tbsp almond butter, white
  • 4 tbsp tamari (soy sauce) – mix 1 tbsp with 1 tbsp water
  • 1 tbsp fine yeast flakes
  • 100 g mushrooms – cut into thin slices
  • 1 tsp plucked thyme

Instructions

For this creamy, delicately spicy broccoli soup, we cooked the broccoli with potatoes, onions and garlic, then finely pureed it in a blender and served it topped with fried mushrooms. Delicious; It’s quick and easy to prepare.

Step 1

First, prepare the ingredients.

Step 2

Then heat a saucepan with 1 tablespoon of olive oil and lightly fry the onions for 3 minutes.

Add potatoes and garlic, deglaze with 1 liter of vegetable broth, season with salt and pepper and bring to the boil.

Step 3

Then cook the broccoli cubes in the soup for 3 minutes;

Add the broccoli florets and cook for 3 minutes.

Then puree the soup finely in a blender and return it to the pot.

Stir in 2 tbsp almond butter, 3 tbsp tamari and 1 tbsp nutritional yeast and season with salt and pepper.

Step 4

Heat a pan with 2 tablespoons of olive oil and fry the mushrooms for 5 minutes.

Deglaze with the tamari and water mixture, add 1 tsp thyme and season with pepper.

Step 5

Arrange the broccoli soup and enjoy topped with the fried mushroom slices.

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