Broccoli soup with peas, spinach and green chili

Sisters Jannike and Elisabeth Isachsen, from Stokke in Vestfold, the recipe for one of their new soups to be put into production. The broccoli soup is gluten-free and can possibly be made milk-free.

What do you need:

  • 1 onion
  • 2 cloves garlic
  • About. ½ green chili (without seeds)
  • 1 tbsp rapeseed oil
  • 1 tablespoon butter, milk-free replaced butter with 1 tablespoon rapeseed oil
  • 1-1.3 l of water (to suit consistency)
  • 3 tablespoons vegetable broth (check for gluten)
  • 2 whole broccoli
  • 1 bag of green frozen peas
  • 1 bag frozen or fresh spinach
  • 1–1 ½ dl whipped cream, possibly Fry for milk-free
  • Season with salt and pepper

This is what you do:

Peel and chop the onion and garlic. Divide the green chili in half, take out the seeds and cut the chili into small pieces. Divide 1 ½ broccoli into pieces (also the stem). The last half of the broccoli, pick into small bouquets, which are set aside. They should be pre-cooked and added to the soup when serving. The coarse stem goes into the soup.

Sauté the onion until it is shiny in oil and butter. Finely chopped garlic and green chili are added towards the end. Boil water and broth and pour over the pan with the fried onion, garlic and chili.

Add broccoli, peas and spinach (not the small broccoli bouquets) and cook for 2-3 minutes. Add salt, pepper and cream and bring to the boil again and cook for approx. 1 minute.

Boil water in a new pot and place in the small broccoli bouquets. Cook for approx. 1 minute and place the bouquets in ice cold water. This is to keep the fresh green danger.

Mash the soup with a hand mixer. Heat the soup and place in the small well-drained broccoli bouquets just before serving.

Hope it will taste greeting sisters Isachsen!

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