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Preparation
1.
Rinse broccoli and break it into florets. Pour in water or broth (for a richer flavour) and bring to a boil. Cook until tender, about 10–15 minutes after boiling.
2.
Remove from heat. Blend the contents with an immersion blender until completely smooth and velvety.
3.
Add salt and pepper to taste. Mix. Ladle the soup into bowls.
4.
Top with mozzarella balls (leave them whole or tear them by hand). If desired, add a drizzle of olive oil, a pinch of paprika, or some seeds. Serve hot.
Ingredients
100 g
Mozzarella Balance
400 g
broccoli
500 ml
water or broth (vegetable / chicken)
to taste
salt, pepper
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