Broccoli and hazelnut soup

Broccoli and hazelnut soup

My Organic Alnatura Recipes
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Preparation time
5min
Cooking time
25min
Serving(s)
2

Ingredients

500
g broccoli
1
clove garlic
80
g onions
1
bunch parsley
1
tsp Alnatura rice syrup
2
tbsp Alnatura hazelnuts, chopped
1
tbsp hazelnut purée
1
tbsp Alnatura frying oil
2
tbsp Alnatura vegetable bouillon without yeast extract (refill pack)
400
ml water
1
pinch Alnatura sea salt
1
pinch ground black pepper

Wash, chop and set aside the broccoli, garlic, onion and parsley. Wash the broccoli, separate the florets, and cut the stalk into small pieces. Peel the garlic and onion and similarly cut into small pieces. Wash the parsley, chop finely and set aside.

 

Sweat the broccoli, garlic and onion pieces, and deglaze with the bouillon and rice syrup. Heat 1 tbsp oil in a saucepan. Add the broccoli, garlic and onion pieces and sweat for 5 minutes over a ¾ heat. Add 2 tbsp vegetable bouillon powder and rice syrup, stir and add 400 ml boiling water. Cover and leave to cook for 15 minutes, stirring occasionally.

Roast the hazelnuts. Meanwhile, roast the hazelnuts in a non-stick pan over a ¾ heat, until they take on a brown colour and become fragrant.

Puree the soup, season to taste and serve. Remove the broccoli soup from the heat and stir in the hazelnut purée and ¾ of the parsley. Puree smooth using a hand-blender and season with salt and pepper to taste. Serve into two plates and garnish with the chopped nuts and parsley.

 

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