Summary

Ingredients

• 1 m cauliflower, cut into florets
• 1 m broccoli, cut into florets
• 1 small vegetable onion (s)
• 2 small spring onions
• 1 clove garlic
• 2 tablespoon butter
• 2 tablespoon spelled flour, 630 mm
• 1 ½ liter vegetable stock
• 1 teaspoon, leveled nutmeg, freshly grated
• salt and pepper
• 100 g oat cream cheese with herbs
• 50 ml cream, or cremefine
• 1 teaspoon pumpkin seed oil
• in Chives, rolls

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Instructions

1. Clean the cauliflower and broccoli and cut into small florets. Bring the vegetable stock to the boil, add the florets and cook for approx. 6-8 minutes.
2. In the meantime, finely dice the vegetable onion and garlic, cut the spring onions into small rings and sauté briefly in a separate soup pot with the melted butter, then add the flour and prepare a light sweat.
3. Take a third of the cooked cauliflower and broccoli florets out of the broth with a ladle and set aside in a bowl.
4. Puree the remaining florets in the broth with the magic wand and stir in the soup spoon by spoon into the roux. Attention! that there are no lumps!
5. Season the soup with nutmeg, salt and pepper and simmer for another 5 minutes. Put the cauliflower and broccoli florets that you have set aside back into the soup and stir in the herbal goat cream cheese, cream or Cremefine and pumpkin seed oil before serving. If you want, you can serve the soup with chives!