150 g Broccoli
1 tbsp Cream (non-greasy)
40 g Onion
½ Clove of garlic
1 tbsp Olive oil
½ tsp Nutmeg(raw)
50 ml Vegetable broth(or hot water)
25 g Chickpeas
50 g Mix Salads
½ Sweet pepper
1 tsp Balsamic(or wine vinegar)
1 tsp French mustard
Salttaste
Peppertaste
1
Grease a frying pan with a thick bottom with half of olive oil (using a kondi brush or a cotton pad). In a preheated pan, fry finely chopped onions and garlic;
2
We cut the broccoli inflorescences into medium-sized pieces and fry together with onions and garlic for a couple of minutes. Then salt and pepper to taste, pour the broth and simmer under the lid until the cabbage is soft;
3
Puree the finished cabbage with a hand blender. Then add cream, nutmeg to the finished puree and heat on the fire for another couple of minutes. The amount of soup depends on the amount of broth;
4
Slices of pepper in a pan until tender;
5
Mix boiled chickpeas with lettuce, pepper and season it all with olive oil, mustard and balsamic;
6
Served soup with warm salad.
CategorySalads, SoupsCuisineMexicanCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
150 g Broccoli
1 tbsp Cream (non-greasy)
40 g Onion
½ Clove of garlic
1 tbsp Olive oil
½ tsp Nutmeg(raw)
50 ml Vegetable broth(or hot water)
25 g Chickpeas
50 g Mix Salads
½ Sweet pepper
1 tsp Balsamic(or wine vinegar)
1 tsp French mustard
Salttaste
Peppertaste