Cauliflower–Broccoli Soup with Polenta Noodles
Cauliflower–broccoli soup with polenta noodles is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g soft butter
- Salt
- Nutmeg (freshly grated)
- 1 egg yolk
- 50 g polenta (or corn grits)
- 3 tbsp grated parmesan
- 4 tomatoes
- 80 g black olives (from the jar)
- 400 g Broccoli
- 400 g Cauliflower
- 1 onion
- 1 tbsp Olive Oil
- 1 l vegetable broth
- Salt
- Pepper (freshly ground)
- a handful basil
- 4 tbsp grated Parmesan
Instructions
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1.
For the noodles whisk the butter with salt and nutmeg until frothy. Fold in the egg yolk, polenta, and Parmesan; let the mixture rest for at least 20 minutes to absorb liquid.
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2.
Wash the tomatoes, trim stems, and dice them. Drain the olives and remove pits from the flesh. Wash the broccoli and cauliflower, cut into florets, and finely chop the onion.
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3.
Bring salted water to a boil in a wide pot. Using two teaspoons dipped in water, cut pieces of the polenta dough into noodles; drop them into the simmering water and cook on low heat for about 10 minutes until tender.
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4.
In another large pot sauté the onion cubes in hot oil until translucent. Add the broth and bring to a boil. Stir in the cauliflower and simmer for 2 minutes, then add broccoli and cook for an additional 5 minutes. Add tomatoes and olives, letting them warm through briefly. Season the soup with salt and pepper, ladle into deep bowls, top with the polenta noodles, and garnish with basil leaves and grated Parmesan before serving.
