Broccoli Soup

  • 30 minutes
  • 1 servings
  • 550 calories


  • 250g broccoli
  • 50g yellow onion
  • 1 vegetable stock cube
  • 1 Tbsp olive oil
  • 300g water
  • 50g baby spinach
  • 1 egg
  • 1 slice rye bread (60g)


  1. Chop the onion and add to a casserole with half the amount of olive oil, fry them soft and add broccoli, vegetable stock cube and water.
  2. Let it simmer for 15 minutes, meanwhile boil the egg to the texture you prefer.
  3. Add the spinach and mix the soup smooth with a rod mixture.
  4. Peel the egg and serve on top of the soup, add the remaining amount of oil and add some fresh parsley for extra flavor.
  5. Serve with toasted rye bread on the side. Mmmmmmm. Goodbye, winter cold!

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