← All recipes

🍽️ Cremy Herb Soup with Almonds

201 kcal · 30 min · 4 servings

Ingredients

• 100 g mixed herbs (e.g. chervil, dill, borage, sorrel, parsley)
• 100 g floury potatoes
• 200 g broccoli florets
• 1 shallot
• 1 tbsp butter
• 750 ml vegetable broth
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 4 tbsp cottage cheese
• 2 tbsp sliced almonds (roasted)

Instructions

1. 1. Rinse the herbs under running water.
2. 2. Shake off excess water from the herbs.
3. 3. Remove the leaves from the stems if necessary.
4. 4. Wash the potatoes thoroughly.
5. 5. Peel the potatoes.
6. 6. Dice the potatoes into small cubes.
7. 7. Wash the broccoli.
8. 8. Let the broccoli drain.
9. 9. Peel the shallot.
10. 10. Dice the shallot finely.
11. 11. Heat the butter in a pot.
12. 12. Sauté the shallot in the butter until translucent.
13. 13. Add the potatoes and broccoli to the pot.
14. 14. Sauté the vegetables briefly.
15. 15. Deglaze everything with the vegetable broth.
16. 16. Simmer the soup gently for about 20 minutes.
17. 17. Add the herbs to the soup.
18. 18. Blend the soup until smooth.
19. 19. Stir in the cream.
20. 20. Simmer the soup a bit longer for a thicker consistency.
21. 21. Add more broth if the soup is too thick.
22. 22. Season the soup with salt and pepper.
23. 23. Ladle the soup into bowls or plates.
24. 24. Top each portion with a dollop of cottage cheese.
25. 25. Sprinkle with sliced almonds.

Nutrition per serving

• kcal: 201
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 9 g