Ingredientes:
1 cebolla (picada)
2 cucharadas de aceite de oliva
2 tallos de apio (picados)
1 zanahoria mediana (en rodajas finas)
1 puerro (solo la parte blanca, picado)
2 dientes de ajo (picados)
1 calabacín mediano (en cubos)
1 brócoli mediano (separar los floretes y cortar el tallo en trozos pequeños)
1 pieza de jengibre fresco (unos 2 cm, rallado)
1 litro de caldo de verduras
Sal y pimienta al gusto
1 hoja de laurel (opcional)
Perejil picado o cilantro fresco (opcional, para decorar)
Preparación:
Lava y corta todas las verduras según las indicaciones. Separa los floretes del brócoli y corta el tallo en trozos pequeños. En una olla grande o un horno holandés, calienta el aceite de oliva a fuego medio. Agrega la cebolla, el ajo, el puerro y el apio. Sofríe durante unos 5 minutos, revolviendo ocasionalmente, hasta que estén tiernos. Incorpora la zanahoria y el calabacín. Cocina por 3-4 minutos más, luego agrega el jengibre rallado y mezcla bien.
Añade los floretes y el tallo de brócoli. Vierte el caldo de verduras y añade la hoja de laurel si deseas usarla. Lleva la mezcla a ebullición. Reduce el fuego y deja que la sopa hierva a fuego lento durante 15-20 minutos, o hasta que todas las verduras estén tiernas. Retira la hoja de laurel (si la usaste). Usa una batidora de mano o una licuadora para triturar la sopa hasta obtener una textura suave. Si prefieres una sopa más rústica, deja algunas piezas enteras.
Sazona con sal y pimienta al gusto. Sirve la sopa caliente y decora con perejil picado o cilantro fresco, si lo deseas.
¡Disfruta de esta sopa reconfortante, saludable y llena de sabor! 🥦✨
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