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Velvety Broccoli

ingredients

servings

4

Broccoli

500 grams

Onion

1 unit

Potatoes

300 unit

Vegetable broth

to taste

Salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Grated Parmesan cheese

1 handful

soups from Italy - Puglia

Velvety Broccoli

Velvety Broccoli

vegetarian with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety Broccoli

A simple, tasty and healthy dish!

Velvety Broccoli step 1

step 1

To prepare the Vellutata with broccoli, start by cutting and cutting the onion into thin slices. Then peel the potatoes and cut them into cubes. Then wash the broccoli, removing the stems and dividing them into small florets.

Velvety Broccoli step 2

step 2

Put the extra virgin olive oil in a large saucepan, add the onion and brown it.

Velvety Broccoli step 3

step 3

Add the potatoes and broccoli to the pan and brown them for a few minutes, stirring, then add the hot vegetable stock (cover flush) and continue cooking for about 30 minutes on a low heat, adding salt and pepper.

Velvety Broccoli step 4

step 4

After the indicated time, pass the vegetables with an immersion blender.

Velvety Broccoli step 5

step 5

Put the velvety so obtained on the fire, add salt and add a sprinkling of grated Parmesan cheese.

Velvety Broccoli step 6

step 6

Remove the slices of bread from the rind, cut them into cubes and let them toast in a non-stick pan with a little oil.

Velvety Broccoli step 7

step 7

Serve the Broccoli Vellutata with croutons and a drizzle of raw extra virgin olive oil!

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