I often make cream soups because they’re incredibly tasty and easy to make. In the winter especially, I like to make soup every other day to warm and nourish us.
1 broccoli cut into florets
2 small potatoes, cut into cubes
1 small stalk of celery, sliced
2 cloves of garlic
2 carrots, sliced
1 onion, chopped
3 litres of water or stock
Salt and pepper
1/4 a red pepper
1 teaspoon of homemade bouillon (if you don't have, make sure to use stock instead of water)
In a large pot, heat a tablespoon of olive oil. Add the chopped onion, garlic, pepper, celery and carrots and saute for 5 minutes.
Add the broccoli florets and potatoes and stir to saute 1 minute. Season with salt and pepper and homemade bouillon.
Cover the vegetables with water or stock and bring the soup to a boil, and then reduce the heat to medium and let it simmer for 20 minutes until the potatoes are soft.
When all the vegetables are cooked through, turn off the heat and let the soup cool for 10 minutes and then blend it until you reach the desired consistency.
Serve the soup with seeds on top for extra protein, like flax, sunflower and hemp seeds.