Photo: ricette.giallozafferano.it

Presentation

A first course consisting of a soup prepared with broccoli, leeks, potatoes, butter, vegetable broth, thyme, salt, pepper, bread and extra virgin olive oil

Ingredients

for 4 people

Broccoli – 450 g (15.9 oz / ≈ 4 cups florets)

Leek – 1 leek (≈ 150 g / 5.3 oz)

Potatoes – 400 g (14.1 oz / ≈ 3 cups diced)

Butter – 30 g (1 oz / ≈ 2 tablespoons)

Vegetable broth – 700 ml (23.7 fl oz / ≈ 3 cups)

Fresh thyme sprigs – 2 sprigs

Fine salt – to taste

White pepper – to taste

to garnish

Bread – 2 slices

Extra-virgin olive oil – to taste

Method

To prepare the broccoli soup, start by peeling and cutting the leek into thin slices. Then peel the potatoes and cut them into cubes. Then wash the broccoli by removing the stems and dividing them into florets. In a large saucepan, melt the butter, add the leeks and sauté them over low heat for 10-15 minutes, without browning.

Add the potatoes and broccoli to the pan and brown them for a few minutes, stirring, then add the hot vegetable broth and continue cooking for about 30 minutes over low heat, adding salt and pepper.

After the indicated time, puree the vegetables with an immersion blender (remember to set aside a few broccoli florets that you will need to garnish the dish). Put the soup back on the heat, season with salt and add a few leaves of thyme. Remove the crust from the slices of bread, cut them into cubes and toast them in a non-stick pan with a little oil. Serve the broccoli soup with croutons and a drizzle of raw extra virgin olive oil. Enjoy your meal!

Allergens

• Broccoli: possible individual intolerance
• Vegetable broth: check the composition for celery or other allergenic ingredients
• Butter: milk allergens (except in clarified butter) if not clarified
• Extra virgin olive oil: unusual allergy; intolerance not described
• Bread: cereals containing gluten included in EU Regulation 1169/2011
• Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria
• Pepper: possible cross-reactivity in case of intolerance to spices
• Leek: cases of individual reactivity reported, possible cross-reaction in case of birch allergy
• Thyme: possible reactivity in case of sensitivity to spices

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Broccoli: rich in carotenoids that support the immune system and act to protect the cardiovascular system,
• Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
• Wholemeal bread: source of fibre that supports the intestinal microbiota, improves intestinal transit and provides B vitamins and minerals that strengthen the immune system; also suitable for kidney patients:
• Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems
• Leeks: contains ingredients favorable to diuresis and antioxidants favorable to the functioning of the cardiovascular system and immune system
• Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

Composition

Safety / Intended use

Product also intended for subjects with:

• Anorexia -Weight Loss
• Diarrhea
• Mucositis – Inflammation and injury of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (Problems chewing – swallowing)