Roasted Broccoli and Fennel Cream Soup
A vegetable cream soup of broccoli, fennel and potato, with the vegetables roasted before pressure-cooking and blending.
The broccoli and fennel are roasted at 200 °C, then finished with potato, courgette, celery and star anise in a pressure cooker. Remove the celery and star anise before blending for a smooth soup.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare and roast
Wash the broccoli, fennel, potatoes, courgette and celery. Cut the broccoli into florets and remove the tough part of the stalk; cut the fennel, peel and chop the potatoes, and peel and slice the courgette. Toss the broccoli and fennel with 1 tablespoon of oil, spread on a tray and roast.
Temperature: 200 °C / 392 °FReady to continue when: The broccoli and fennel are tender and have browned areas.
25 min - 02
Pressure-cook
Transfer the roasted broccoli and fennel to a pressure cooker. Add the potatoes, courgette, celery stalk, star anise, salt, 3 glasses of water and the remaining 3 tablespoons of oil. Close the cooker and pressure-cook.
Ready to continue when: Ten minutes have passed since the valve began to release steam.
10 min - 03
Blend and serve
When the cooker can be opened, remove the celery stalk and star anise. Blend the vegetables with the cooking liquid until smooth; add some reserved liquid if a looser consistency is needed.
Ready to continue when: The soup is homogeneous and free of lumps.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- ALIMENTACIÓN SALUDABLE Conservación de los alimentos www.oficinadeaccesibilidaduniversal.es/doc/nutricion/alimentos/ALIMENTACI%C3%93N%20SALUDABLE…
- Denbora-tenperatura konbinazioak elikagaiak modu seguruan prestatzeko - ELIKA seguridadalimentaria.elika.eus/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-l…
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State: Published after documentary validation; no “Tested” label is shown.