Sick of the same old steamed broccoli side? Whip up a colorful and nutritious Summer soup like this broccoli and potato soup with red pepper cream that FitSugar reader thefitnessgourmet posted in our Healthy Recipe group.
This energizing green soup is a perfect way to get in your veggies!
Read on for the full recipe after the break.
1 broccoli crown
2 small potatoes
2 stalks kale
1/4 red onion
2 cloves garlic
1 tablespoon vegetable oil
5 1/2 cups water
1 bouillon cube
1 teaspoon Italian seasonings
1/2 teaspoon parsley flakes
1 red bell pepper
1/4 cup 2 percent cottage cheese
1 tablespoon milk of choice
Salt/pepper to taste
For the soup, start off by roughly chopping the veggies. Prepare a large pot on the stove and heat the oil on medium-low heat and throw in the chopped onion. The onion should become translucent and should give off a strong aroma. Then add the garlic and kale. When the kale has slightly wilted, add the potatoes. Then add the broccoli and water. Cover the pot and when the water comes to a boil, add the bouillon cube. Once it has dissolved, stir, then cover again. Cook for about 30 minutes. At this point, the veggies (particularly the broccoli) should be soft.
Take the pot off the stove and let cool. Add the seasonings, and then using an immersion blender, blend the entire mixture until smooth and creamy. Alternatively, you can pour it into a regular blender. Add more salt if necessary, and the soup is complete!
For the red pepper cream, blend the cottage cheese, chopped red bell pepper, and milk together. Add salt if necessary. Drizzle the cream atop the soup and enjoy served with cooked quinoa!