Cauliflower Brussels Sprout Soup with Pine Nuts

Ingredients

• 600 g cauliflower florets
• 300 g Brussels sprouts
• 1 Shallot
• 1 tbsp Olive Oil
• 700 ml vegetable broth
• 2 tbsp pine nuts (15 g each)
• 50 ml oat cream or soy cream
• Salt
• Pepper
• nutmeg
• 2 tsp lemon juice
• 1 box watercress
• 4 whole-grain rolls

Instructions

1. 1.

   Wash cauliflower florets. For the topping, slice about 200 g into rounds and set aside; cut the rest into smaller pieces. Trim, wash, and halve Brussels sprouts. Peel and dice the shallot.

2. 2.

   Heat 1 tsp oil in a pot. Sauté the shallot for 3 minutes over medium heat. Add cauliflower and Brussels sprouts and sauté for another 3 minutes. Pour in broth and simmer vegetables for 15 minutes until tender.

3. 3.

   Meanwhile, toast pine nuts in a hot pan without fat over medium heat for 3 minutes, then remove from the pan. Heat remaining oil in the pan. Brown cauliflower rounds in the pan for 5 minutes over medium heat.

4. 4.

   Add oat cream to the soup and blend until smooth. Season soup with salt, pepper, a pinch of freshly grated nutmeg, and lemon juice.

5. 5.

   Serve soup in four deep bowls. Scatter watercress, pine nuts, and cauliflower rounds on top of the soup. Offer whole-grain rolls alongside.