Soup-puree of three types of cabbage with cashews

Peel the onion, cut into small cubes. Cut the leek in half lengthwise, rinse from the sand and cut into half rings.

Heat the olive oil in a large saucepan over medium heat. Put the onion and fry for 1 min., stirring occasionally. Then add the leeks, salt and thyme and cook for 3-5 minutes, until the leeks are soft.

Add the Brussels sprouts, broccoli and cauliflower. Stir and cook for 2 minutes. Pour in the broth, it should only cover the vegetables. Bring to a boil, then reduce the heat and cover the pan with a lid. Cook, stirring occasionally, until the vegetables are soft, 15-20 minutes.

Remove the pan from the heat, add finely chopped parsley and cashews and leave the soup under the lid for 5 minutes.

Grind the soup with a blender until smooth. Season with salt and pepper. Pour the soup on plates and add sour cream or cream, garnish with micro greenery and thinly sliced Brussels sprouts.

Recipes with these products