This soothing velvety soup is packed with antioxidants and anti-inflammatory properties thanks to the inclusion of broccoli and turmeric. For an added touch of flavor and health benefits, fresh green onions can be sprinkled on top just before serving.<\/p>\n
– Broccoli: 500 grams
\n– Onion: 1 whole
\n– Garlic: 1 clove
\n– Potato: 1 whole
\n– Turmeric powder: 1 teaspoon
\n– Olive oil: 1 tablespoon
\n– Salt: a pinch
\n– Pepper: a pinch
\n– Fresh green onion: 1 whole
\n– Ground pepper: a pinch<\/p>\n
– Prep: 10 minutes
\n– Cook: 20 minutes
\n– Total: 30 minutes<\/p>\n
– 4 people<\/p>\n
1. **Prepare the Vegetables**
\n – Rinse the broccoli and chop into florets. Peel the onion, garlic, and potato, and then chop them into pieces.<\/p>\n
2. **Cook the Soup**
\n – In a large pot, saut\u00e9 the onion and garlic with olive oil for about 2 minutes. Add the chopped potato, broccoli florets, turmeric, water, salt, and pepper. Cover the pot and let it simmer for 20 minutes over medium heat.<\/p>\n
3. **Blend the Soup**
\n – Once the vegetables are soft, blend the soup until it is smooth and creamy. Adjust the seasoning if necessary.<\/p>\n
4. **Serve and Garnish**
\n – Pour the soup into bowls. Add sliced fresh green onion and a sprinkle of ground pepper for a decorative and flavorful finish.<\/p>\n\n\n