Ingredients: medium sized head of broccoli – 500 gr; 4 stalks of asparagus; large potato tuber – 150 gr, 4 tablespoons of olive oil, a clove of garlic, a small onion – 80 gr., bay leaf, salt, peppercorns (2 peas), drinking water – 1 liter.
Preparation:
Heat the oil in a deep skillet or saucepan and simmer the onion and garlic, chopped into small pieces, for 3-4 minutes, stirring constantly. Add finely chopped broccoli, asparagus, potatoes, bay leaves and peppers, cover with water, close the lid and simmer for 15 minutes over medium heat. Then remove the lid and, increasing the heat, add salt and simmer for another 10 minutes. After that, take out the bay leaf and, if you do not like the spicy taste, – peppercorns, and 2 broccoli inflorescences. These inflorescences can be used to decorate the soup before serving. Grind the rest of the mass in a blender (in whole or in parts). Transfer the soup to a bowl and sprinkle with pine nuts or garnish with boiled broccoli blossoms.