Cauliflower and Celeriac Soup
with yogurt, hemp seeds and garlic, parsley and Grana Padano toasted bread
Informations supplémentaires
35 min.
|
454 kcal
|
easy
|
|
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
5%
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