Cauliflower Broccoli Soup

Name: Cauliflower Broccoli Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

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
Clean broccoli and cauliflower, wash and cut into florets. Peel thick stems and cut them into large cubes
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
Roast the nuts without fat, remove. Pluck or cut toast into pieces and roast in hot butter until golden brown. Mix in nuts
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