Creamy broccoli soup
with sautéed mushrooms, almonds and croutons
The nice and creamy flavour of the broccoli is enriched by a pumpkin dressing and finished with the crunchy touch of the croutons and mushrooms.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, celery, soya, gluten
Utensils:
(Hand) blender
Ingredients
Broccoli
Onion
Potato
Garlic
Vegetable broth
Almonds
Croutons
Mushrooms
Orange
Pumpkin
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2105
503
31
4
51
9
9
12
0
207
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Dissolve the vegetable broth in 1 litre of hot water. Peel and finely chop the onion and garlic. Peel the potato and cut it into small cubes of 1/2cm. Wash the broccoli and cut it into pieces. Heat 2 tablespoons of olive oil in a medium-size pot and add all the vegetables. Sauté for 4 minutes until the vegetables are tender. Season to taste. Add the hot broth. Bring it to a boil and let it cook for 12 minutes.
2.
Peel the pumpkin and chop it finely. Sauté it in 1 tablespoon of olive oil for 5 minutes until tender. Place it in a mixing jar and blend it with a hand blender together with the juice of half an orange and 1 tablespoon of olive oil. Blend it to a thin cream.
3.
Wash the mushrooms and cut them into six parts. Sauté them in a few drops of olive oil until they're browned. Cut the almonds in pieces and toast them in the pan. Turn off the heat and mix it together with the croutons. Season to taste and set aside.
4.
Once the cooking time of the soup has been completed, check that the potato is cooked and blend everything with a hand blender. Always keep the blades at the bottom of the pot, so it doesn't splash. Season to taste.
5.