Cream of Broccoli Soup with Potatoes and Croutons

Ingredients

• Potato1 medium (180 g)
• Broccoli1 cup (90 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Vegetable Broth1/2 cup (120 g)
• Evaporated Whole Milk1/4 cup (60 ml)
• Sliced Bread1/2 slice (20 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat a pot over medium-high heat. While heating, chop the onion and garlic.

2. 2

   Step 2

   Once heated, add the oil, spread, add the onion, garlic and a pinch of salt. Stir-fry for about 5 minutes over medium heat.

3. 3

   Step 3

   Meanwhile, peel the potato and dice. Cut the broccoli into small florets.

4. 4

   Step 4

   Add to the pot and stir-fry together with the onion and garlic.

5. 5

   Step 5

   Then add the broth and evaporated milk. Add salt and pepper to taste.

6. 6

   Step 6

   Once boiling, lower to medium heat, cover and continue cooking for about 10-12 minutes or until the potato is softened.

7. 7

   Step 7

   Remove from the heat and let it cool down.

8. 8

   Step 8

   Separately, dice the bread and toast over medium-low heat in a pan until browned.

9. 9

   Step 9

   Once warm, blend the soup until creamy.

10. 10

    Step 10

    Serve hot in a bowl and add the croutons. You can add some herbs such as dill, parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cream of Broccoli Soup with Potatoes and Croutons can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.