Brokkoli Spinat Suppe Cremig (Print Version)
# Ingredients:
01 -
1 fresh onion.
02 -
3 cloves garlic.
03 -
300g potatoes.
04 -
200g celery root.
05 -
500g fresh broccoli.
06 -
2 tbsp extra virgin olive oil.
07 -
3/4 tsp cayenne.
08 -
1/4 tsp ground nutmeg.
09 -
750ml veggie broth.
10 -
240g cooked chickpeas.
11 -
25g cashews.
12 -
4 tbsp nutritional yeast.
13 -
80g fresh spinach.
14 -
25g fresh parsley.
15 -
3 tsp mild mustard.
16 -
1/2 tsp black pepper.
17 -
2 tbsp light sesame seeds.
18 -
2 tbsp sunflower seeds.
19 -
3 tbsp fresh parsley for garnish.
20 -
Fine sea salt.
# Instructions:
01 -
Chop garlic, dice onion. Cut potatoes and celery into 2cm cubes. Break broccoli into florets.
02 -
Heat oil. Cook onion and garlic. Toss in celery, potatoes, and spices. Let them fry for 2-3 minutes.
03 -
Add broccoli and give it a quick stir. Pour in the broth, then simmer for 8 minutes.
04 -
Toast sunflower seeds and sesame till golden. Stir in parsley and sprinkle with salt.
05 -
Add chickpeas to the soup. Blend cashews, nutritional yeast, mustard, spinach, parsley, and some soup till smooth. Stir it into the pot and adjust the flavor.
# Notes:
01 -
Goes great with toasted garlic bread.
02 -
Top with the seed mix for extra crunch.
03 -
Use parsley leaves and stems.