Broccoli Cream Soup with Sour Cream
Ingredients:
- 500 g fresh or frozen broccoli
- 1 medium onion
- 1 medium potato (for texture)
- 2 garlic cloves
- 2 tablespoons olive oil
- 700 mlwater or vegetable broth
- 200 ml Therezia sour cream
- Salt and pepper, to taste
- Chopped fresh parsley, for serving
Instructions:
In a pot, heat the olive oil and gently sauté the chopped onion and crushed garlic for 2–3 minutes.
Add the cubed potato and broccoli florets. Pour in water or vegetable broth just to cover the vegetables. Simmer for 15–20 minutes until all the vegetables are soft. Remove from heat and blend everything with a hand blender until smooth.
Stir in the Therezia sour cream and season with salt and pepper. If the soup is too thick, add a bit of hot water. Serve hot, garnished with chopped parsley and, optionally, a drizzle of raw olive oil for extra flavor.
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