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Vegetable soup with garlic crostini
35 m active | 41 m total
Nutrition facts per serving:
  • Energy in kcal about 251
  • Fat about 11g
  • Carbohydrates about 24g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 onions, cut into thin slices
  • 1 celeriac, (approx. 200 g), cut into cubes
  • 1 cauliflower, (approx. 400 g), cut into florets
  • 8 dl vegetable bouillon
  • salt and pepper to taste
  • 2 tbsp butter, soft
  • 150 g bread (e.g. Pagnol), sliced
  • 2 garlic clove, thinly sliced
  • 1 tbsp parsley, finely chopped
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Heat the butter and sauté the onion, celery and cauliflower for approx. 5 mins. Add the stock, bring to the boil, then simmer for approx. 5 mins. Spread butter on the slices of bread and place on an oven tray lined with baking paper. Top with the garlic and parsley, season with salt. Bake for approx. 6 mins. in the centre of an oven preheated to 220°C.