Broccoli, Pumpkin and Leek Puree Soup Recipe
It’s not just very tasty, it’s very healthy for the body. The soup is cooked quickly. Good for a quick breakfast.
Servings Prep Time
2 5minutes
Cook Time
20minutes
Servings Prep Time
2 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Everything is very simple and very fast. The preparation of this soup will take you no more than 20 minutes, and the result will please your taste and usefulness for the body. Wash the vegetables and dry them. Wash the broccoli, disassemble it into inflorescences.
  2. Peel the pumpkin, cut into small cubes so that it is cooked with all the vegetables.
  3. Cut the onion into rings. Pour olive oil into a frying pan, fry the pumpkin first, then the onion, garlic and broccoli. Pour in vegetable or chicken broth, add cloves and cook the vegetables until tender – about 10 minutes. Put the vegetables in a blender (discard the cloves). Mash in mashed potatoes, adding a little broth. Preheat the cream, add to the soup, season with salt and pepper, whipping until smooth and of the desired consistency. Fry the bacon, put it on a paper napkin to absorb excess fat.
  4. Mix the soup well with a spoon to remove the bubbles formed when whipping in a blender, pour on plates, garnish with crispy bacon and basil leaf.
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