Cream of Broccoli Soup with Cheese

Ingredients

• 1 medium head of broccoli
• 2 medium potatoes
• 1 onion
• 2 cloves of garlic
• 100 g frozen peas
• 1 tablespoon olive oil
• 700 ml vegetable broth
• 100 ml cooking cream
• 100–120 g grated Cheddar or Gouda
• 1 teaspoon smoked paprika, ½ teaspoon dried thyme
• a pinch of ground cumin
• salt and pepper
• a few drops of lemon juice, to taste

On completion:

• grated cheese
• sprouts / seeds
• croutons

Method

1. Cut the broccoli into florets and remove the stem. Peel the tough, fibrous outer layer from the stem, and set aside the soft inner part to make patties, as described below.
2. Cut the potatoes into small cubes and finely chop the onion. Heat the oil in a pot and sauté the onion until translucent. Add the potatoes, broccoli florets, and pressed garlic. Stir in the smoked paprika, thyme, cumin, and freshly ground pepper.
3. Pour the broth over the vegetables, cover, and cook for about 15–18 minutes, until the potatoes and broccoli are tender. Add the frozen peas and cook for another 3–4 minutes.
4. Blend the soup until smooth. Stir in the cream and grated cheese. Heat over low heat until the cheese melts; do not let the soup boil vigorously. Finally, season with salt to taste and add a few drops of lemon juice.
5. Cut stale bread, a roll, or a bagel into cubes. Toss them with a little olive oil, a pinch of salt, and, if desired, garlic or smoked paprika. Bake at 190 °C for about 8–12 minutes, until golden and crispy.
6. For the cheese version of the croutons, sprinkle them with Parmesan, Gouda, or Cheddar toward the end of baking. Add the nutritional yeast only after baking so that it retains its flavor. Instead of peas, you can also add a handful of frozen spinach to the soup at the last minute.
7. Finally, add them to the soup along with the toasted seeds and grated cheese.