Light Soup with Broccoli and Cauliflower
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g broccoli, fresh or frozen
- 150 g cauliflower, fresh or frozen
- 150 g turkey breast or chicken breast or tofu
- 10 g mustard, medium hot
- 20 g tomato paste
- 500 ml vegetable stock
- 10 ml sunflower oil or olive oil
- 10 ml wine vinegar
Print Recipe
Pin Recipe Instructions
- Cut the chicken or turkey breast or tofu into thin strips and fry in oil. Season with salt and pepper. First deglaze with vinegar. When it has boiled over, add the broth. Add mustard and tomato paste.
- Then add the crushed broccoli and cauliflower to the hot soup and let it steep. The best thing to do is to switch the stove off or down. Don`t wait too long so that the vegetables stay nice and crisp and keep their color.
- Nutritional values per person: approx. 230 kcal, 7.5 g fat, 7 g carbohydrates, 31 g protein.
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