Broccoli and zucchini puree soup
Composition / ingredients
6
servings:
Cooking method
1. Peel the onion, cut into cubes of any size.
2. Broccoli is mine, divided into inflorescences.
3. Wash the zucchini, peel the seeds and peel.
4. Melt the butter over medium heat, then add the onion and fry until translucent.
5. Peel the garlic, squeeze it through a press, send it to the onion and cook for about another minute.
6. Add zucchini, broccoli, salt and pour the broth.
7. Stir, cover and cook for 15 minutes, or until the vegetables are soft.
8. We puree the soup using an immersion blender (the consistency of the soup can be adjusted independently, for a thicker and creamy soup we use less broth, and for a more liquid one - on the contrary), add pepper to taste.
We serve mashed soup hot.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- White pepper - 0 kcal/100g
