Broccoli Soup with Radishes

Ingredients

• 1 broccoli (about 600 g)
• 100 g Celery Root
• 1 onion
• 1 Garlic clove
• 1 tsp sunflower oil
• 800 ml vegetable broth
• 1 sprig mint
• 100 g light cream
• 1 splash Lemon juice
• Salt
• Pepper
• 3 radishes

Instructions

1. 1.

   Wash, trim, and separate the broccoli florets; peel and cut the stalk into pieces. Peel and dice the celery root, onion, and garlic.

2. 2.

   Heat the oil in a hot pot, sauté the celery root, onion, and garlic until translucent, add the broccoli, cook briefly, then pour in the broth. Simmer for about 20 minutes.

3. 3.

   Rinse the mint, shake dry, pluck the leaves, set aside some for garnish, and add the rest to the soup. Blend finely and let it reduce slightly if desired or add more broth.

4. 4.

   Stir in the light cream (leave 2 tbsp for topping) and season with lemon juice, salt, and pepper.

5. 5.

   Wash, trim, and slice the radishes thinly.

6. 6.

   Serve the soup in bowls, garnish with the remaining light cream, mint leaves, and radish slices.