Summary

Ingredients

• 350 g broccoli
• 400 ml vegetable stock
• 2 shallot (s)
• 1 clove garlic
• 1 teaspoon oil
• salt
• pepper
• 0.5 teaspoon ½ sambal oelek
• 1 tablespoon lemon juice
• 1 tablespoon peanut cream, fine
• 1 teaspoon peanuts, roasted, chopped
• 50 g bread (wholemeal bread)

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Instructions

1. Wash the broccoli, clean and cut into florets. Peel the stalks and cut into small cubes. Bring the vegetable stock to a boil with 175 ml of water. Cook the broccoli florets and stems for 3 minutes. Pour the vegetables into a colander and let them drain. Catch the stock.
2. Peel and finely dice shallots and garlic, sauté in oil until translucent. Add two thirds of the broccoli and the stock. Bring to the boil and simmer over low heat for 5 minutes, then puree. Season with salt, pepper, sambal olek and lemon juice. Stir in the peanut cream. Add the remaining broccoli and let it get hot in 2-3 minutes.
3. Spread the soup on plates, sprinkle with the chopped peanuts. Serve with the bread.
4. Per serving: 11 g E; 4 g of F; 18 g of K;