Preparation
- 1
Chop 2 potatoes.
- 2
Cut 200 g of cauliflower into florets.
- 3
Cut 200 g of broccoli into florets.
- 4
Slice 1 carrot.
- 5
Peel 3 garlic cloves.
Vegetable Cream Soup with Baked Chickpeas
30 min·22 Views
A comforting and smooth vegetable cream soup blending potatoes, cauliflower, broccoli, carrots, and garlic. Enriched with milk and cream, it is served with crunchy baked chickpeas, Italian seasoning, and a hint of chili flakes for contrast.
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
811kcal
6 Portions · 1,851 g
Protein
33 g
Carbohydrates
82 g
Fat
32 g
Fiber
37 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Potatoes2
- Cauliflower200 grams
- Broccoli200 grams
- Carrot1
- Garlic3 cloves
- Water1 liter
- Milk100 milliliters
- Cooking Cream100 milliliters
- Salt1 teaspoon
- Black Pepper½ teaspoon
- Baked chickpeas100 grams
- Italian seasoning1 teaspoon
- Chili Flakes½ teaspoon
Cooking
- 6
Place the potatoes, cauliflower, broccoli, carrot, and garlic cloves into a large pot.
- 7
Pour 1 L of water into the pot to cover the vegetables.
- 8
Bring the water to a boil over medium-high heat.
- 9
Simmer the vegetables until they are soft.
- 10
Remove the pot from the heat.
- 11
Puree the vegetables using an immersion blender until smooth.
- 12
Pour 100 ml of milk and 100 ml of cream into the soup.
- 13
Season the soup with 1 tsp of salt and 0.5 tsp of black pepper.
- 14
Stir the soup thoroughly to combine.
- 15
Return the pot to low heat for 2 minutes to warm through.
2 min
Serving
- 16
Ladle the soup into serving bowls.
- 17
Top each bowl with 50 g of baked chickpeas.
- 18
Sprinkle 1 tsp of Italian seasoning and chilli flakes over the soup.
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