Preparation: 40 min.
Broccoli soup with halloumi and walnut and parmesan crumble
From Echt Eten
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Ingredients for
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200 g Broccoli
400 g Broccoli
600 g Broccoli
800 g Broccoli
1 kg Broccoli
1.2 kg Broccoli
1.4 kg Broccoli
1.6 kg Broccoli
1.8 kg Broccoli
2 kg Broccoli
100 g Celeriac
200 g Celeriac
300 g Celeriac
400 g Celeriac
500 g Celeriac
600 g Celeriac
700 g Celeriac
800 g Celeriac
900 g Celeriac
1 kg Celeriac
100 g Halloumi
200 g Halloumi
300 g Halloumi
400 g Halloumi
500 g Halloumi
600 g Halloumi
700 g Halloumi
800 g Halloumi
900 g Halloumi
1 kg Halloumi
5 g Walnuts
10 g Walnuts
15 g Walnuts
20 g Walnuts
25 g Walnuts
30 g Walnuts
35 g Walnuts
40 g Walnuts
45 g Walnuts
50 g Walnuts
10 g Parmesan cheese, ground
20 g Parmesan cheese, ground
30 g Parmesan cheese, ground
40 g Parmesan cheese, ground
50 g Parmesan cheese, ground
60 g Parmesan cheese, ground
70 g Parmesan cheese, ground
80 g Parmesan cheese, ground
90 g Parmesan cheese, ground
100 g Parmesan cheese, ground
5 g Curly parsley
10 g Curly parsley
15 g Curly parsley
20 g Curly parsley
25 g Curly parsley
30 g Curly parsley
35 g Curly parsley
40 g Curly parsley
45 g Curly parsley
50 g Curly parsley
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About this recipe
A richly filling meal soup. The halloumi and crumble make all the difference.
You can read the full recipe on page 18 from Echt Eten
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