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Creamy green cabbage soup with cumin croutons
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Ingredients
Directions
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Preheat the oven to 200 ° C. Crumble the bread for the croutons between the fingers and mix it with the cheese, cumin, oil, a little salt and freshly ground pepper.
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Spread the bread over the baking sheet and fry the croutons in the oven for about 10 minutes until golden brown. Allow to cool.
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In the meantime, heat the oil in a high pan and fry the onion gently in about 5 minutes.
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Add the coals and broth and bring to the boil. Let the coals be cooked in about 5 minutes and then add the cream. Cook for about 2 minutes.
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Purée the soup with a hand blender and if necessary, season with salt and freshly ground pepper.
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Serve or soup the soup with the croutons.
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Nutrition
230Calories
Sodium0% DV0g
Fat25% DV16g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
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