Soup with broccoli, potatoes and parmesan

Ingredients

• 2 heads of broccoli;
• 2 tablespoons butter;
• 1 onion;
• 2 cloves of garlic;
• 5–7 potatoes;
• 1,400 ml of water;
• 3 vegetable or chicken bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• 50 grams of grated Parmesan.
  
  

Cooking

Broccoli divide into inflorescences. Peel the stems and cut into small cubes. Heat the oil in a saucepan or saucepan. Put the finely chopped onion and fry, stirring occasionally, for 5 minutes over medium heat.

Add chopped garlic, broccoli stalks, potato cubes , water, bouillon cubes and spices. Bring to a boil, reduce heat and simmer for about 10 minutes, until the vegetables are softened.

Puree half the soup in a blender and pour back into the pan. Put broccoli florets and cook for about 5 minutes. Add Parmesan soup and mix.

Thanks for stopping by,