Irish soup
NUTRITIONAL DATA
- Energy value for 4 people: 550 kcal – Carbohydrates: 21,87 g – Proteins: 25,28 g – Lipids: 40,65 g – Total fiber: 11,38 g
- Energy value 1 person: kcal 275 – Carbohydrates: 10,93 g – Proteins: 12,64 g – Lipids: 20,32 g – Total fiber: 5,69 g
INGREDIENTS
- Half cauliflower
- Half broccoli
- Half small onion
- 2 Small carrots
- 1 stem of celery
- 1 liter of vegetable broth
- 20g olive oil
- 20g toasted pine nuts
- 20g grated parmigiano cheese
- Salt
- pepper
METHOD
Chop carrots, onion, and celery finely. Put vegetables in pot and sweat vegetables on flame with some water until they are soft. Meanwhile, chop cauliflower and broccoli and add to pot with vegetables. Add vegetable broth and bring to boil. Lower flame and cook for 30 mins (until broccoli and cauliflower are soft). Add salt and pepper. Use hand blender to make a smooth creamy soup. Add olive oil, pine nuts and parmigiano.