Products Needed:
4/9 lb. broccoli
1 bulb onion
1 clove garlic
2 tbsp. olive oil
4 cups water
1 zucchini
1/2 cup cream
2 tsp. basil chopped
2 tbsp. parsley greens chopped
1 tbsp. Worcestershire sauce
3 tbsp. sunflower seeds
black pepper ground, salt to taste
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Directions: Break broccoli into florets.
Chop onion and garlic, fry in oil, mix with broccoli and fry for 2-3 minutes.
Then pour water and cook vegetables for 10 minutes.
Cut turnips into thin slices, add to the soup and cook for 5 minutes.
Mix cream with basil, parsley and pour in the soup.
Salt and pepper the soup, add lemon juice and wustershire sauce.
When serving, season the soup with sunflower seeds.
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