Broccoli and courgette soup with cream cheese and pine nuts
Total time50 min Preparation 20 min · Cooking 20 min · Resting 10 min How this time is calculated
Preparation excluding the indicated waiting: 20 min · Cooking: 20 min · Resting: 10 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation 20 min · Cooking 20 min · Resting 10 min How this time is calculated
Preparation excluding indicated waiting: 20 min · Cooking: 20 min · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 12 tags
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Method
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Wash the broccoli and courgette. Reserve two small florets and two courgette slices for the garnish. Chop the rest and peel and chop the onion.
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Heat 45 ml oil in a pressure cooker. Cook the onion for two minutes, add broccoli and courgette and cook for two more minutes.
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Add rice, salt and enough water to just cover, about one litre. Close and cook for five minutes from reaching pressure. Allow pressure to drop completely before opening, about ten minutes.
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Blend the vegetables with a hand blender. Add the cream cheese and blend again.
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Toast the pine nuts in a dry frying pan until lightly golden and remove. Cut the reserved vegetables into small pieces.
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Add the remaining 15 ml oil and sauté the vegetables for three to four minutes until tender. Serve the soup with the sautéed vegetables, pine nuts and chopped parsley.
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