Sustainable Sunday Recipe (8-11-2020)
Broccoli Soup with halloumi and crumble from walnuts and Parmesan

Prep time: 20 min
Cook time: 20 min

1 broccoli (400g)
1/4 celeriac
200 g halloumi
For the crumble:
10 g walnuts
20 g ground parmesan
10 g fresh parsley

Cut the broccoli into florets. Peel the stem and cut it into pieces. Peel the celeriac and cut it into pieces. Put the broccoli and the celeriac in a high pan and add water. Pour in a good dash of olive oil and add some pepper and salt. Cook the vegetables until tender.
Cut the halloumi into slices and cook without oil until golden brown.
Finely chop the walnuts with the parsley and add it to the ground parmesan.
Remove a few broccoli florets and mix the rest of the soup until smooth.
Divide the soup among the plates and gently place the broccoli florets and the slices of halloumi on top. Finish the soup by adding the walnutcrumble and enjoy!

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