Broccoli and Kabocha Squash Soup with Pea Puree

Photo: Korea Ministry of Food and Drug Safety

Broccoli and Kabocha Squash Soup with Pea Puree

Name: Broccoli and Kabocha Squash Soup with Pea Puree
Cuisine: South Korea
Ingredients: 100 g broccoli (100g); 200 g milk (200g); kabocha squash (1/2 pc); sweet potato (1 pc); 20 g green peas (20g); white sandwich bread (1 slice); 20 g all-purpose flour (20g); 20 g butter (20g); 30 g heavy cream (30g); orange (1/6 pc)

브로컬리 단호박스프와 완두콩퓨레

Main dish · Boiled

MainsCourse

82kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Broccoli and Kabocha Squash Soup with Pea Puree

Not spicyVegetarianContains: dairy, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

broccoli브로콜리(100g)
100 g
milk우유(200g)
200 g
kabocha squash단호박(1/2 pc)
sweet potato고구마(1 pc)
green peas완두콩(20g)
20 g
white sandwich bread식빵(1 slice)
all-purpose flour밀가루(20g)
20 g
butter버터(20g)
20 g
heavy cream생크림(30g)
30 g
orange오렌지(1/6 pc)

Nutrition per serving

82kcal

12.4gCarbs

4.1gProtein

1.8gFat

100.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the kabocha squash and sweet potato and boil them.
Boil the sweet potato and press it through a sieve.
Boil the peas and blend them.
Put the blanched broccoli and milk in a blender and blend.
Stir-fry the butter and flour in a pot to make a white roux.
Boil the sweet potato and kabocha squash with milk, add the white roux, peas, and cream and boil, then drop in a drop of orange juice and top with small pieces of cut bread.

💡 TipStir-frying butter and flour gives a nutty, mild flavor without adding any extra salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.