Cauliflower Broccoli Soup

Ingredients

• 1 onion
• 20 g Ginger
• 1 Carrot
• 1 stalk leek
• 200 g celery root
• 1 tbsp plant margarine
• 2 tsp whole cane sugar
• 200 ml dry white wine
• Salt
• 250 g cauliflower florets
• 2 tbsp lemon juice
• 250 g broccoli florets
• 5 sprigs thyme
• pepper (ground)

Instructions

1. 1.

   Peel and chop the onion and ginger. Peel and dice the carrot. Wash, trim, and cut the leek into small pieces. Peel and cube the celery root.

2. 2.

   Heat the margarine in a pot, then lightly brown the onion, ginger, carrot, leek, and celery root. Sprinkle with sugar and allow to caramelize. Deglaze with white wine and 600 ml water. Season with salt and simmer at low temperature for about 10 minutes. Strain through a sieve into another pot.

3. 3.

   Wash the cauliflower and cook in boiling salted water with lemon juice for about 10 minutes. Drain and set aside. Wash the broccoli, blanch it in covered boiling salted water for about 3 minutes, then shock it in ice water immediately. Rinse the thyme and roughly tear it apart.

4. 4.

   Bring the vegetable broth with about two-thirds of the thyme to a boil. Season with salt and pepper. Heat the broccoli and cauliflower in the broth, then serve them in soup bowls. Garnish with the remaining thyme.