Creamy Broccoli Soup without Cream
Bright green, velvety and light: potato and milk replace the cream, with toasted pumpkin seeds on top.
Cream soups are usually made with plenty of cream, which makes them rather heavy. Here a single potato and a splash of milk create the velvety texture, so the soup is smooth and thick yet has only 140 kcal per bowl.
Why broccoli is good for you
- It is rich in vitamins C and K and in folate.
- It is high in fibre and low in calories.
- Brief cooking preserves both its nutrients and its vivid colour.
Nutrition
Per serving (≈ 320 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Soften the onion
Heat the olive oil in a saucepan. Cook the finely chopped onion and garlic over a medium heat for 3–4 minutes until soft and translucent, without letting them colour.
Simmer the potato
Dice the potato, add it to the pan and pour in the stock or water. Bring to the boil, then lower the heat and simmer for 10 minutes.
Add the broccoli
Break the broccoli into small florets and peel and chop the stalk. Add to the pan and cook for 6–7 minutes, until bright green and tender. Do not overcook it, or the colour will fade.
Blend
Take the pan off the heat and blend the soup until completely smooth. Stir in the milk, season with nutmeg, salt and pepper and warm through without boiling.
Serve
Ladle the soup into bowls. Add a spoonful of yoghurt to each and scatter over pumpkin seeds toasted in a dry pan.
Cook’s tips
- 1Do not throw away the stalk; once peeled, it is just as tasty.
- 2If the soup is too thick, loosen it with a little hot water.
- 3Croutons are a good alternative to pumpkin seeds.
- 4To achieve a silkier texture without cream, whisk the plain yoghurt into the pot only after taking it off the heat to prevent it from curdling.
Serving & storage: Garnish each bowl with a swirl of yoghurt and a generous sprinkle of toasted pumpkin seeds. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months, reheating gently on the stovetop over low heat.
Variations
Replace half the broccoli with cauliflower or spinach. For a vegan version, use oat or almond milk instead of dairy.
The takeaway
This soup works for lunch or a light supper. It keeps in the fridge for two days; just do not let it boil when you reheat it.
