John Myers
Broccoli – Cauliflower Soup
The perfect broccoli – cauliflower soup recipe with a picture and simple step-by-step instructions.
- 1 Stem from Broccoli
- 1 Piece – approx. 50 g Cauliflower
- 2 medium sized Potatoes
- Salt, pepper, nutmeg
- 100 ml Cream
- 500 ml Vegetable broth
- 2 Discs Toast
- 2 Discs Oil
- 1 tbsp Chives rolls
- Peel the broccoli stalk – was left over from the day before – and cut into small pieces. Wash the cauliflower and cut into small florets. Wash, peel and cut the potatoes into small cubes. Heat some oil in a saucepan and fry the vegetables in it lightly, deglaze with the cream and stock and cook until soft. Purée finely with a hand blender and season with salt, pepper and nutmeg.
- In the meantime, cut the toast into cubes and fry in a little oil, drain on a kitchen towel.
- Divide the soup on plates, sprinkle with the croutons and chives and serve.
- 4th TIP: depending on the size of the cauliflower or the potatoes, you need a little more vegetable stock … the taste of how creamy the soup should be is also decisive. The broccoli handle tastes like a fine kohlrabi and is just too good to throw away.
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