Preparation: 40 min.
Broccoli soup with halloumi and walnut and parmesan crumble
From Echt Eten
Ingredients for
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200 g broccoli
400 g broccoli
600 g broccoli
800 g broccoli
1 kg broccoli
1.2 kg of broccoli
1.4 kg of broccoli
1.6 kg of broccoli
1.8 kg of 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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