Broccoli puree soup with yogurt
2 servings
15 minutes
Broccoli puree soup with yogurt is a delicate, airy dish with a light creamy texture and a refreshing tangy note. This soup embodies modern European cuisine, where healthy ingredients meet refined taste. Historically, pureed soups originated in France, served in aristocratic homes as an exquisite treat. Broccoli is one of the healthiest vegetables, rich in vitamins and antioxidants, while natural yogurt adds creaminess and balances the flavor. This soup is perfect for a light dinner, especially when craving something nutritious yet not heavy. It can be garnished with broccoli florets for an appetizing contrast of textures. An ideal combination for lovers of healthy and sophisticated cuisine.
1
In boiling water, add washed broccoli florets and zucchini cut into large cubes. Salt to taste. Cook for 3-5 minutes.
- Broccoli cabbage: 200 g
- Zucchini: 100 g
- Salt: to taste
2
Drain the vegetables in a colander, having previously poured out 300 ml of broth. Take a few broccoli florets and set them aside on a plate. Place the remaining vegetables in a blender bowl, chop them, adding broth and paprika. Pour the mixture into a pot and bring to a boil.
- Broccoli cabbage: 200 g
- Vegetable broth: 300 ml
- Ground paprika: to taste
3
Pour into plates. Add 3 tablespoons of natural yogurt to each plate and garnish with the remaining broccoli florets.
- Natural yoghurt: 125 g
- Broccoli cabbage: 200 g