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Spinach and Broccoli Puree Soup Ingredients
- Rye bread 30 grams
- Natural yogurt 2% 25 grams
- Milk 2% 20 grams
- Broccoli 50 grams
- Fresh spinach 100 grams
- Olive oil 4 grams
- Garlic 1 clove
- Onion 50 grams
- Parmesan grated 4 grams
- Salt to taste
- Main Ingredients: Broccoli, Onion, Spinach, Milk, Cheese, Yogurt
- Serving 1 serving
Saucepan, blender, kitchen knife, cutting board, grater.
Step 1: prepare the ingredients.
Cut the bread into cubes and dry in the oven, or fry in a dry pan until golden brown.
Peel the onion and cut into small cubes.
Peel and push the garlic through a press.
Grate the cheese.
Rinse and chop the spinach in thin strips.
Rinse and broccoli, and then disassemble the cabbage for inflorescences.
Step 2: cook the vegetables.
Sauté the onion and garlic in oil until transparent. Toast often stirring frequently over medium heat.
Add the spinach broccoli here, mix, pour hot water, salt to taste and cook until cooked. That is, until broccoli is tender.
Step 3: grind the soup with a blender.
When the vegetables are ready, remove the soup from the heat, dilute it with milk and beat with a blender until smooth. Then add yogurt and mix again.
Step 4: Serve the mashed soup with spinach and broccoli.
Serve the mashed soup with spinach and broccoli hot, sprinkling each portion on top with grated cheese and rye bread croutons. Eating! If you like mashed soups, you will definitely appreciate this one.
Enjoy your meal!
- Instead of water, you can use vegetable or chicken broth, then the soup will turn out to be rich and aromatic.