Creamy broccoli-spinach soup with cheese and walnuts

Tip: tap a step to mark it as done.

1. Cut the broccoli into small florets, wash thoroughly, and let drain.

2. Heat the butter in a pot and sauté the chopped garlic for about 1 minute.

3. Add the finely chopped onion and sauté for another 1 minute.

4. Add the broccoli florets, sauté briefly, then pour in the broth.

5. Cover the pot, bring the soup to a boil, and cook for about 3 minutes, until the broccoli is tender. Then add the washed spinach leaves.

6. Immediately stir in the grated cheese and pour in about 100 ml of the cream. Reserve the remaining cream for garnish.

7. Season the soup with salt and pepper, simmer briefly, then blend with an immersion blender.

8. Ladle into bowls, drizzle with the reserved cream, and sprinkle with chopped walnuts toasted in a dry pan.

Tip: Don't discard the broccoli stalk—peel it, slice it into thin rounds, and cook it with the florets; you won't notice it once the soup is blended.

This recipe was translated from the Slovak original: Brokolicovo-špenátová krémová polievka so syrom a orechmi