Dill, chopped
Offers a herbaceous note that complements the broccoli.
Salt and black pepper, to taste
For seasoning and adjusting the flavor to your preference.
Bread slices
For making croutons to serve with the soup.
Garlic powder
Used to flavor the toasted bread.
Olive oil
For brushing the bread before toasting.
Instructions
1. Prepare the Soup Base:
Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and carrot, and cook until softened and fragrant, about 5 minutes.
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Add Potatoes: Stir in the chopped potatoes and cook for another 2-3 minutes.
2. Cook the Broccoli:
Add Broccoli: Add the chopped broccoli to the pot. Pour in the water and add 1 tablespoon of salt. Bring the mixture to a boil.
Simmer: Reduce the heat and let it simmer for about 15-20 minutes, or until all the vegetables are tender.
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3. Blend the Soup:
Blend: Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
4. Season the Soup:
Add Yogurt: Stir in the yogurt for a creamy texture.
Season: Add minced garlic, nutmeg, salt, and black pepper to taste. Adjust seasoning as needed.
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5. Prepare the Garnishes:
Toast Bread: Brush bread slices with olive oil and sprinkle with garlic powder. Toast in a toaster or oven until crispy and golden.
Garnish: Serve the soup hot, garnished with chopped chives and dill.
Tips
Blending: If you don’t have an immersion blender, le
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