Cauliflower-Broccoli Soup

Ingredients for 5 servings:

• 1 m.-large cauliflower, in florets
• 1 m.-large broccoli, in florets
• 1 small vegetable onion(s)
• 2 small spring onions
• 1 clove(s) garlic
• 2 tbsp butter
• 2 tbsp spelt flour, 630
• 1 ½ liters vegetable broth
• 1 tsp, leveled nutmeg, freshly grated
• salt and pepper
• 100 g goat’s cheese with herbs
• 50 ml cream or Cremefine
• 1 tsp pumpkin seed oil
• Chives, in rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with herb goat’s cheese

Clean the cauliflower and broccoli and divide into small florets. Bring the vegetable stock to a boil, add the florets, and cook for about 6-8 minutes. In the meantime, finely dice the onion and garlic, cut the spring onions into small rings, and briefly sauté them in a separate soup pot with the melted butter. Then add the flour and make a light roux. Remove one-third of the cooked cauliflower and broccoli florets from the stock with a ladle and set aside in a bowl. Purée the remaining florets in the stock with a hand blender and stir into the soup spoon by spoonful. Be careful not to create any lumps! Season the soup with nutmeg, salt, and pepper and simmer for another 5 minutes. Return the reserved cauliflower and broccoli florets to the soup and stir in the herb goat’s cheese, cream or Cremefine, and pumpkin seed oil before serving. If you like, you can garnish the soup with chives!