Cauliflower and Celeriac Soup

Informations supplémentaires

35 min. | 454 kcal | easy | Family, Vegetarian, Needs a blender, Even better the next day | Printable version

1. Setup Preheat the oven to 400°F. Peel and cut the celeriac into small cubes. Roughly chop the cauliflower. Thinly slice the leek.

2. Cook the vegetables Heat a drizzle of oil and 1 tbsp. of butter to taste in a large pot over medium-high heat. Cook the leek, cauliflower and celeriac for 3-4 minutes. Add salt and pepper.

3. Add the broth Add the broth cube and 3 ^2P | 5 ^3P cups of water. Bring to a boil. Cover and cook for 18-22 minutes over medium-low heat until the vegetables are tender.

4. Bake the bread While the soup simmers, chop the garlic and parsley. Place the garlic and half of the parsley in a bowl with a generous drizzle of oil. Brush the slices of bread with this mixture then place the bread on a baking sheet lined with baking paper. Garnish with the Grana Padano. Bake the bread in the oven for 7-9 minutes until browned.

5. Blend the soup When the vegetables are tender, use a blender to reduce everything to a homogeneous soup. Adjust the seasoning to taste. Add water or milk as needed to adjust the texture of the soup to your liking.

6. Plate your dish Garnish the soup with the yogurt, remaining parsley and hemp seeds. Serve with the bread. Bon appétit!

400gCeleriac

0.5unitCauliflower

1unitVegetable Broth Cube(s)

1unitGreek Yogourt 2%

1unitLeek(s)

4unitMultigrain Bread

2unitGarlic Clove(s)

30gGrana Padano Cheese

1unitFresh Italian Parsley

15gHemp Seeds

What you need sheet pan, pot, hand blender, bowl

454 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 67g

22%

fat 12g

18%

cholesterol 15mg

fiber 12g

48%

protein 24g

saturated 4g

20%

sodium 1603mg

67%

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg