Cauliflower Broccoli Soup

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.8 9
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Broccoli
  • 1 (approx. 500 g) small cauliflower
  • 2 TEASPOONS Vegetable broth
  • 1 TABLESPOON Flaked hazelnuts or almonds
  • 2 discs Toast
  • 1 TABLESPOON butter/margarine
  • 2-3 tablespoons (75 g) Sour cream or crème fraîche
  • 7-10 Tbsp salt, pepper, nutmeg

Directions

  1. 1

    Clean broccoli and cauliflower, wash and cut into florets. Peel thick stems and cut them into large cubes

  2. 2

    Cook the whole cabbage in approx. 600 ml boiling water covered with stock for 10-12 minutes. After about 5 minutes, remove a few florets

  3. 3

    Roast the nuts without fat, remove. Pluck or cut toast into pieces and roast in hot butter until golden brown. Mix in nuts

  4. 4

    Finely mash the soup. Stir in the sour cream and season to taste. Heat the broccoli and cauliflower florets. Serve the soup with nut croutons

Nutrition Facts

KCAL
200 kcal
CARBS
14 g
FATS
12 g
PROTEINS
8 g

Categories & Tags

AppetizerMain dishSoups