Ingrédients (8 portions)

Unsalted butter 2 tbsp

Celery stalks, diced 3 pieces

Onion, diced 1 piece

Russet potato, peeled and diced 1 piece

Vegetable broth 4 cups

Salt 1/4 tsp

Pepper 1/4 tsp

Chopped broccoli (including stems) 6 cups

Shredded cheddar (for serving) 1/2 cup

Water 2 cups

Chicken (optional) 3 pieces

Préparation

Melt the butter in a large pot over medium heat. Cook the celery, onion, and potato for about 4 minutes, until they begin to soften. Add the broth, 4 cups (1 liter) of water, salt, and pepper.

Bring just to a boil over high heat, then reduce the heat and simmer for 10 to 15 minutes, until the potato is tender. Add the broccoli. Continue cooking for 5 to 7 minutes, until it is tender enough to be pierced with a fork.

Using an immersion blender, blend the mixture until smooth. Divide the soup among 8 bowls and serve each portion garnished with 1 tablespoon (15 ml) of cheddar.

Notes & Astuces du chef

For a creamier texture, you can add a little cream or coconut milk at the end. You can also use an immersion blender directly in the pot.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min min	Cuisson 25 min min	Repos 0 min min	Portions 8
Méthode Stovetop	Origine Autre	Catégorie Plat principal	Visibilité Publique

Ingrédients (8 portions)

Unsalted butter 2 tbsp
Celery stalks, diced 3 pieces
Onion, diced 1 piece
Russet potato, peeled and diced 1 piece
Vegetable broth 4 cups
Salt 1/4 tsp
Pepper 1/4 tsp
Chopped broccoli (including stems) 6 cups
Shredded cheddar (for serving) 1/2 cup
Water 2 cups
Chicken (optional) 3 pieces

Préparation

Melt the butter in a large pot over medium heat. Cook the celery, onion, and potato for about 4 minutes, until they begin to soften. Add the broth, 4 cups (1 liter) of water, salt, and pepper.
Bring just to a boil over high heat, then reduce the heat and simmer for 10 to 15 minutes, until the potato is tender. Add the broccoli. Continue cooking for 5 to 7 minutes, until it is tender enough to be pierced with a fork.
Using an immersion blender, blend the mixture until smooth. Divide the soup among 8 bowls and serve each portion garnished with 1 tablespoon (15 ml) of cheddar.

Notes & Astuces du chef

For a creamier texture, you can add a little cream or coconut milk at the end. You can also use an immersion blender directly in the pot.

Informations nutritionnelles (par portion)

150 kcal

Calories

Protéines

15g

Glucides

Lipides

Fibres

Sodium

(sans titre)

Ingrédients (8 portions)

Préparation

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(sans titre)