Chop 2 potatoes.
Cut 200 g of cauliflower into florets.
Cut 200 g of broccoli into florets.
Slice 1 carrot.
Peel 3 garlic cloves.
Vegetable Cream Soup with Baked Chickpeas
Mild
Easy
30 min
Spiciness
Mild
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
22 Views
Translated
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.
Mild
Easy
30 min
Spiciness
Mild
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
829KCAL
6 Portions · 1,855 g
Protein
33 g
Carbohydrates
84 g
Fat
32 g
Fiber
39 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
- Potatoes
2
- Cauliflower
200 grams
- Broccoli
200 grams
- Carrot
1
- Garlic
3 cloves
- Water
1 liter
- Milk
100 milliliters
- Cooking Cream
100 milliliters
- Salt
1 teaspoon
- Black Pepper
½ teaspoon
- Baked chickpeas
100 grams
- Italian seasoning
1 teaspoon
- Chili Flakes
½ teaspoon
Place the potatoes, cauliflower, broccoli, carrot, and garlic cloves into a large pot.
Pour 1 L of water into the pot to cover the vegetables.
Bring the water to a boil over medium-high heat.
Simmer the vegetables until they are soft.
Remove the pot from the heat.
Puree the vegetables using an immersion blender until smooth.
Pour 100 ml of milk and 100 ml of cream into the soup.
Season the soup with 1 tsp of salt and 0.5 tsp of black pepper.
Stir the soup thoroughly to combine.
Return the pot to low heat for 2 minutes to warm through.
Ladle the soup into serving bowls.
Top each bowl with 50 g of baked chickpeas.
Sprinkle 1 tsp of Italian seasoning and chilli flakes over the soup.
Mild
Easy
30 min
Spiciness
Mild
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
829KCAL
6 Portions · 1,855 g
Protein
33 g
Carbohydrates
84 g
Fat
32 g
Fiber
39 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
- Potatoes
2
- Cauliflower
200 grams
- Broccoli
200 grams
- Carrot
1
- Garlic
3 cloves
- Water
1 liter
- Milk
100 milliliters
- Cooking Cream
100 milliliters
- Salt
1 teaspoon
- Black Pepper
½ teaspoon
- Baked chickpeas
100 grams
- Italian seasoning
1 teaspoon
- Chili Flakes
½ teaspoon
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