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Wendi S.
Creamy broccoli soup with tomato
Broccoli soup with potato, tomato, spring onion, crème fraîche and hazelnuts.
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Ingredients
Directions
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Chop the onion and press the garlic. Peel the potato and cut into cubes.
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Heat the oil in a soup pot and fry the onion and garlic golden brown. Stir in the broccoli and potato cubes and fry for 1 min.
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Pour in the crème fraiche and the stock and bring to the boil. Let the soup cook gently for 15-20 minutes with the lid on the pan.
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Cut the tomato into small cubes. Puree the soup with the hand blender or in the food processor and season with salt and pepper.
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Cut the spring onion into rings and roughly chop the hazelnuts. Spoon the tomato, spring onions and hazelnuts through the soup.
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Divide the soup over plates and serve the self-cut slices of bread.
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Nutrition
410Calories
Sodium0% DV1.755mg
Fat40% DV26g
Protein20% DV10g
Carbs11% DV34g
Fiber32% DV8g
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