With warmer weather you may not lean towards a soup that quickly, but soup for lunch or dinner isn’t that bad. Especially a vegetable soup is not too heavy on the stomach, it is prepared quickly and it is an easy way to get your daily amount of vegetables in.
Here we have a delicious broccoli parsnip soup with potato to make the soup nice and creamy. Broccoli is a true vitamin bomb. 60 grams of broccoli is enough for the RDI of vitamin C. In addition, broccoli contains vitamins A, B1, B2, B3, B5, B6, B11, E and K. And the minerals: iron, manganese, potassium, phosphorus, magnesium, calcium, selenium, zinc and molybdenum. Try to make the broccoli soup with the shortest possible cooking time, so that the broccoli remains nutritious and retains its healing power.
vegetable broth cube
1 tbsp olive oil
Cut the onion, broccoli, potato and parsnip into small cubes. Heat oil in a pan and fry the onion for a few minutes.
Then add the broccoli, potato and parsnip to the pan, stir a few times and add water until the vegetables are submerged.
Add a vegetable broth cube and cook the vegetables for a maximum of 15 minutes. Puree with a blender until creamy. Do you find the substance too thick? Then add some water. Serve with pepper, salt and seeds such as sunflower or pumpkin seeds for a bite.