Filter
Reset
Sort ByRelevance
Jack
Creamy green cabbage soup with cumin croutons
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Spread the bread over the baking sheet and fry the croutons in the oven for about 10 minutes until golden brown. Allow to cool.
-
In the meantime, heat the oil in a high pan and fry the onion gently in about 5 minutes.
-
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.
-
Purée the soup with a hand blender and if necessary, season with salt and freshly ground pepper.
-
Serve or soup the soup with the croutons.
Blogs that might be interesting
-
5 minLunchnectarine, White bread, apricot jam, dairy spread natural light, Brown bread,two-color fruit sandwich
-
50 minLuncholive oil, onion, garlic, tomato paste, vine tomato, peeled tomato, fresh oregano, fresh thyme, laurel leaf, cattle fond, salami, celery, Red pepper,powerful tomato soup
-
15 minLunchWhole grain bread, vine tomato, cucumber, celery, radish, fresh fresh mint, fresh flat parsley, lemon, extra virgin olive oil, liquid honey,toasted bread and radish salad
-
30 minLunchbaking flour, white onion, garlic, vegetable stock, cayenne pepper, Apple juice, water, sweet chilli sauce, cream cheese with herbs, black pepper from the mill, olive oil, breakfast bacon,cauliflower soup with apple juice from wendy dekker
Nutrition
230Calories
Sodium0% DV0g
Fat25% DV16g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
Loved it