Cream of broccoli soup

1. 1 Broccoli (frozen)pack 400 g ≈ $1.80 250 g
2. 2 Potatoes≈ $2.15 per kg 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 60 ml
5. 5 Hard cheesepack 200 g ≈ $2.64 20 g
6. 6 Butterpack 180 g ≈ $1.60 8 g
7. 7 Whole-grain breadpack 350 g ≈ $2.17 40 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare the ingredients: rinse broccoli¹ and onion³, peel potatoes²; finely chop the onion, cube the potatoes to 2 cm, break broccoli into florets about 3 cm in diameter; prepare a 2-liter pot and heat with butter⁶ over medium.

2. Sauté the onion³ in butter⁶ over medium heat until translucent, 3–4 minutes, stirring.

3. Add potatoes² and broccoli¹, sauté 2–3 minutes, stirring to coat the vegetables with oil.

4. Pour in 400 ml of water, bring to a boil, then reduce heat to low and simmer 15 minutes, until vegetables are tender.

5. Blend the soup until smooth, pour in the cream⁴, stir in the cheese, salt to taste and mix until the cheese melts.

6. Serving: divide among bowls, serve with toasted bread; garnish with herbs if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.