Creamy Broccoli and Courgette Soup with Boursin




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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