Broccoli Soup with Spaghetti
4 servings
40 minutes
Broccoli puree soup with spaghetti is a harmony of tenderness and rich flavors of Mediterranean cuisine. This light yet nutritious soup combines the softness of broccoli, the velvety texture of cheese, and a pleasant spiciness from spices. The recipe's history traces back to Mediterranean chefs who aimed to create dishes that blend the benefits of vegetables with the comfort of home cooking. Served with aromatic basil, the soup fills the home with warmth and coziness, while the thin strands of spaghetti add a delightful texture. An ideal choice for those who appreciate delicate, creamy flavors and seek gastronomic pleasure without heaviness.
1
Chop onion, 1 carrot. Fry for 5 minutes in a pan.
- Onion: 1 piece
- Carrot: 2 pieces
2
Chop the mushrooms. Add to the pan.
- Button mushrooms: 300 g
3
Cut the eggplant and zucchini. Add to the pan with other ingredients. Salt and add a broth cube.
- Eggplant: 0.5 piece
- Zucchini: 0.5 piece
- Stock cube: 1 piece
- Water: 1 l
4
Boil spaghetti in salted water. Set aside.
- Spaghetti: 100 g
5
Boil the broccoli in the same water for about 3 minutes.
- Broccoli: 1 head
6
Put all the roasted vegetables in a blender, add the broth after broccoli and cheese.
- Water: 1 l
- Hard cheese: 200 g
7
Slice the 2nd carrot into rounds and fry separately in vegetable oil until soft.
- Carrot: 2 pieces
8
At the end, add sliced carrots and boiled spaghetti to the soup. Season everything with basil.
- Carrot: 2 pieces
- Spaghetti: 100 g
- Basil: 1 teaspoon
