Quick Broccoli Potato Soup

For the broccoli potato soup, peel the potatoes and cut into cubes. Cut the broccoli into bite-sized florets, peel and chop the stalk.

Put everything in a pot and fill with boiling water until the vegetables are covered. Crumble in the vegetable soup cube and cook the vegetables until soft (8-10 minutes).

In the meantime, melt the butter in a small pot or pan and add the chopped parsley, fry a bit (not too long or it will become bitter).

Stir in the flour so that it forms a thick paste. Remove the pot from the heat and let the preserves cool down.

When the vegetables are soft, stir in the preserves and let the soup boil for 2-3 minutes to get rid of the flour taste.

Season with chili and garlic to taste and serve the broccoli and potato soup with bread or a pretzel.

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