Creamy, tasty and flavorful. This delicious soup is packed with flavors and very nutritious, it’s creamy but not too rich. Serve it with some crunchy croutons.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minIngredients
Directions
Add the butter and olive oil in a large pot or a dutch oven over medium-high heat.
Add the garlic and onion, stirring, and cook until onion is soft and fragrant, about 3 minutes.
Stir in the broccoli and carrot, and cook for another 5 minutes or until the vegetables just start to become tender and onions are translucent.
Sprinkle the flour over the vegetables, stirring until well mixed, and cook for 1 to 2 minutes, until the flour starts to become pale yellow color.
Pour in the stock and bring to a boil over high heat.
Simmer and uncovered until the broccoli and carrot is tender, 14 to 16 minutes. Stir in the milk.
Purée the soup with an stand mixer or a hand-mixer. Be careful, the soup is hot.
Return the soup into the pot, bring to a gentle simmer.
Season with salt and pepper to taste.
Serve with some croutons if desired.
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