How to make
Peel and dice the potatoes, carrot, parsnips, onions and tomato.
Wash the broccoli and cut them into large pieces, so that they cook evenly with the other vegetables and so that they do not become mushy.
Wash and cut stalks of celery and garlic cloves into pieces and chop the parsley.
Cover the vegetables with the water and milk. If you use fresh peas, add them and if you have canned ones, add them at the end. Choose tender peas to make the cream soup as smooth as possible.
Season with salt and black pepper and boil the vegetable soup under a lid for 25 minutes.
Add the butter and olive oil to the stewed vegetables and blend it into a smooth cream. If it is too thick, dilute it with more milk or water and maybe with liquid low-fat cooking cream.
Serve the peas and broccoli cream soup hot and drizzle each portion with aromatic olive oil.
Enjoy your meal!
