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Ingredients
Broccoli Cauliflower Soup
- Ingredients
- 1 onion
- 20 grams ginger
- 1 carrot
- 1 stalk Leeks
- 200 grams Celery root
- 1 Tbsp Margarine
- 2 tsps Raw cane sugar
- 200 milliliters dry white wine
- salt
- 250 grams Cauliflower
- 2 Tbsps lemon juice
- 250 grams Broccoli
- 5 sprigs thyme
- freshly ground peppers
Peel and chop the onion and ginger. Peel and chop the carrot. Rinse the leek and cut into small pieces. Peel and dice the celery root.
Saute the onion, ginger, carrot, leek and celery root in the margarine. Sprinkle with the sugar and caramelize. Pour in the white wine and 600 ml (approximately 2.5 cups) of water. Season with salt and simmer over low heat for about 10 minutes. Pour through a sieve into a saucepan.
Rinse the cauliflower and cook in boiling salt water with lemon juice for about 10 minutes. Drain well. Rinse the broccoli and cook in boiling salt water for about 3 minutes. Rinse in ice cold water. Rinse and chop the thyme.
Bring the vegetable stock with 2/3 of the thyme to a boil. Season with salt and pepper. Add the broccoli and cauliflower. Heat briefly. Serve garnished with the remaining thyme.
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.2 g | (27 %) |