Cheese Soup with Croûtons

Ingredients

• 2 tbsp sunflower seeds
• 1 bunch spring onions
• 2 carrots
• 3 tbsp olive oil
• 1 heaping tbsp flour
• 0.5 l vegetable broth (instant)
• 0.25 l milk
• 200 g Gouda cheese
• 2 slices toast bread
• Salt
• ground pepper
• 1 bunch chives

Instructions

1. 1.

   Roast sunflower seeds in a dry pan until fragrant. Clean, wash and finely chop spring onions. Peel carrots and dice them small.

2. 2.

   Heat 1 tbsp olive oil in a pot. Sauté carrots and spring onions. Sprinkle flour over the mixture and stir well. Add broth and milk, then simmer for 10 minutes.

3. 3.

   Remove the toast bread from its packaging. Dice it into small cubes. Heat remaining olive oil in a non-stick pan. Brown the toast cubes until golden.

4. 4.

   Grate Gouda cheese, fold it into the soup and let it melt. Season with salt and pepper. Add sunflower seeds. Rinse chives, pat dry, shake off excess water, and finely chop. Serve the soup sprinkled with chives and croûtons.