Cream soup with broccoli, carrots and potatoes

Products for 6 servings:

1 broccoli head

2 large potatoes

1 carrot

1 onion

3 cloves of garlic

50 g Parmesan

3 tablespoons butter

pepper, parsley

salt, basil

Recipe

The broccoli (1 head) is torn in rose form, soaked in salted water for 2 hours and washed. Then place in boiling salted water and blanch for 3 minutes. Remove from water and drain. Half of them are passionate.

In another saucepan, boiled potatoes (2 large) and carrots are boiled in salted water, as well as onion head - whole. The onion is thrown away and the potatoes and the carrot are pasted and returned to the broth, which should boil for a few minutes. Add the pasted broccoli, basil and finely chopped parsley, salt crushed garlic (3 cloves), butter and grated parmesan (50 g). Before removing the soup from the hot plate, add the other broccoli roses. It has to be served hot.

Preparation time 25 minutes

Nutritional values ​​for a portion of 220 g

Protein- 8 g

Carbohydrates - 21 g

Fat - 8 g

Calories- 180 calories