Spring Rain Creamy Soup
recipe

A delightful spring soup that brings sunshine to an interesting flavor profile. Preparation time is just 30 minutes, and this recipe serves about four people.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 potatoes, diced
- 4 cups vegetable broth
- 2 cups cream
- 200 g broccoli, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat olive oil in a pot over medium heat. Add chopped onion and crushed garlic, sauté for about 5 minutes.
2. Add the diced potatoes and vegetable broth. Cook for about 15 minutes until the potatoes are tender.
3. Blend the soup with an immersion blender until smooth.
4. Stir in the cream and broccoli, cook for an additional 5-7 minutes until the broccoli is tender.
5. Season with salt and pepper.
6. Serve the soup garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 3 g

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