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Roasted broccoli and leek soup
25 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 174
  • Fat about 10g
  • Carbohydrates about 13g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 2 leek, cut into pieces
  • 1 broccoli, cut into florets
  • 1 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 garlic
  • a little pepper
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 150 g potatoes, cut into cubes
  • 1 litre vegetable bouillon
  • 0.75 dl coconut milk
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
In a bowl, mix the vegetables with the oil, then season. Spread the vegetables on a baking tray lined with baking paper. Wrap the garlic in foil, add to the tray of vegetables.
To roast
Roast for approx. 40 mins. in the centre of an oven preheated to 160°C.
Heat the oil in a pan. Add the onion and potatoes, sauté for approx. 5 mins. Pour in the stock, bring to the boil, reduce the heat. Cover the soup and simmer for approx. 15 mins. Remove the garlic from the foil, remove the garlic cloves with a spoon, add to the soup along with the vegetables. Blend the soup to the desired consistency. Stir in the coconut milk, season the soup and serve.

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