511
Calories
22.7g
Protein
42.5g
Fat
9.6g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Butter - 20 g
- Water - 700 ml (3 cup)
- Onion - 30 g
- Curry powder - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Broccoli - 150 g
- Coconut cream 24% - 45 ml (3 tbsp)
- Parmesan 40% - 50 g
How to make:
- Melt the butter in a pan. Chop onion into rings and then sauté until it is golden brown. Pour water in the pan, cook over medium heat until it boils
- Divide broccoli into small florets. Place them in water and add curry powder. Cook over medium heat until it boils again. Lower the heat and let it simmer for another 15 minutes — this should be enough time for the broccoli to soften
- Remove pan from the stove. Using immersion blender blend freshly cooked ingredients. Add cream, cheese, and spices. Go slowly to avoid clumping. Use the immersion blender again to stir the soup and achieve a creamy consistency
