Preparation Time: 30 min.
Difficulty: Intermediate
Total Calories: 260 kcal
Ingredients:
- 500g of broccoli florets
- 200g of courgette, diced
- 250g of Boursin cheese
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 750ml of vegetable broth
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Blender
- Large pot
- Cutting board
- Knife
- Measuring cups
- Ladle
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the broccoli florets and diced courgette to the pot, and stir well to combine.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, until the vegetables are tender.
- Remove the pot from heat. Using a blender, puree the soup until smooth and creamy.
- Return the soup to the pot and stir in the Boursin cheese until well combined and melted.
- Season with salt and pepper to taste, and heat through if necessary before serving.
Macros:
- Total Calories: 260kcal
- Carbs: 18g
- Proteins: 10g
- Fats: 15g
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