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🍲 Creamy Cauliflower Broccoli Soup with Homemade Polenta Dumplings

279 kcal · 30 min · 4 servings

Ingredients

• 20 g soft butter
• salt
• nutmeg (, freshly grated)
• 1 egg yolk
• 50 g polenta (or cornmeal)
• 3 tbsp grated parmesan
• 4 tomatoes
• 80 g black olives (from the jar)
• 400 g broccoli
• 400 g cauliflower
• 1 onion
• 1 tbsp olive oil
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 1 handful basil
• 4 tbsp grated parmesan

Instructions

1. 1. Beat the butter with a pinch of salt and grated nutmeg in a bowl until creamy.
2. 2. Fold in the egg yolk, polenta, and grated Parmesan into the butter mixture.
3. 3. Let the dough rest for at least 20 minutes.
4. 4. Wash the tomatoes and cut them into small cubes.
5. 5. Remove the flesh of the olives from the pits.
6. 6. Wash the broccoli and cauliflower.
7. 7. Divide the vegetables into small florets.
8. 8. Peel the onion and chop it finely.
9. 9. Bring salted water to a boil in a large pot.
10. 10. Dip two teaspoons briefly into the hot water.
11. 11. Use the wet spoons to form small dumplings from the polenta dough.
12. 12. Place the dumplings into the gently simmering water.
13. 13. Cook the dumplings over low heat for about 10 minutes.
14. 14. Sauté the onion cubes in hot oil in a large pot until translucent.
15. 15. Deglaze the vegetables with the broth.
16. 16. Bring the broth to a boil.
17. 17. Add the cauliflower and cook it for 2 minutes.
18. 18. Add the broccoli and cook for another 5 minutes.
19. 19. Add the tomato cubes and olives to the soup.
20. 20. Let the ingredients heat through briefly in the pot.
21. 21. Season the soup with salt and pepper to taste.
22. 22. Serve the soup in deep bowls.
23. 23. Place the cooked polenta dumplings on top of the soup.
24. 24. Garnish the dish with fresh basil leaves.
25. 25. Sprinkle grated Parmesan over the top.

Nutrition per serving

• kcal: 279
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 11 g