Broccoli soup with ricotta and almonds
As broccoli is good for you, we buy some once a week when we find it on the stalls.
Seasons & months
Preparation
-
Step 1
Peel the small carrot. Clean the vegetables and cut them into small pieces.
Bring the lightly salted water to the boil and drop in the vegetables. Cook for 20/25 minutes (don’t cook them longer than necessary).
Dry-toast the flaked almonds… Careful, it goes very quickly!
Blitz the soup, stir in the ricotta and sprinkle with almonds.
Nutritional values
per serving
Recipe for 1 person
Calories
88
kcal
Protein
7,4
grams
Carbohydrates
9,4
grams
Fat
1,1
grams
Fibre
7,8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
Similar recipes
See the soups, veloutés & co. →
Budget-friendly · Soups, veloutés & co. · Vegetables
Split pea soup
Budget-friendly · Fewer than five ingredients · Vegetables
Pan-fried Brussels sprouts with carrots and prunes
Budget-friendly · Fewer than five ingredients · Soups, veloutés & co. · Under 30 minutes, start to finish · Vegetables
Red kuri squash and chestnut soup