Главная 7 Cooker 7 Broccoli soup with yogurt and parmesan, step by step recipe with photos

Broccoli soup with yogurt and parmesan, step by step recipe with photos

  • 1 large broccoli head weighing approximately 700 g
  • 1 large zucchini
  • 3 cups vegetable or chicken broth
  • 1 cup (125 g) of natural yoghurt
  • 30–40 g parmesan
  • 2 tbsp. l basil pesto
  • salt, freshly ground black pepper
  • extra virgin olive oil
  1. Remove the stalk from the broccoli, divide the head into inflorescences. Zucchini cut into small cubes.
  2. Pour hot broth into any solid container suitable for a double boiler, add broccoli and zucchini, put in a double boiler and cook until soft vegetables, about 15 minutes, not longer.
  3. Transfer the vegetables with the broth into a blender and whisk until smooth (add some more broth or steamer liquid if necessary). Put the pesto and grated cheese, whisk again. Salt and pepper to taste.
  4. Return the soup to the double boiler and heat it for 5 minutes. Pour into warm plates, put a little yogurt in each, sprinkle with olive oil and serve immediately.

A wonderful way to feed any (well, almost any) baby with useful vegetables. For fun, you can put some more yogurt in the center of the plate and use a toothpick to paint a spiral or a flower on the surface of the soup.

Adults usually eat this soup very quickly and without any artistic frills.

If you like food brighter, flavored with spices, season the soup right on the plate with a mixture of roasted and ground jira seeds and coriander. Or add a bit of crumbled cheese: cheese, feta, or blue mold cheese.

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