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🍲 Delicate Vegetable Soup with Crunchy Cashew Herb Crostini

290 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs
• potatoes, mostly waxy 600 g
• kohlrabi 2 pcs
• celery stalks 400 g
• oil 2.5 tbsp
• vegetable broth 1 L
• salt pinch
• cashew nuts 75 g
• chives, fresh 20 g
• cream cheese, grainy 150 g
• paprika, sweet spice pinch
• peas, frozen 250 g
• organic lemons 1 pcs
• pepper, black ground pinch
• rustic mild bread 4 slices

Instructions

1. 1. Halve the onions and peel them. Cut them into small cubes.
2. 2. Wash the potatoes and kohlrabi. Peel them and cut them into pieces about 0.5 cm in size.
3. 3. Wash the celery stalks. Remove coarse outer fibers if present. Cut them into 0.5 cm cubes.
4. 4. Heat 2 tablespoons of oil in a pot over medium heat.
5. 5. Fry the prepared vegetables for about 3 minutes until they lose their color.
6. 6. Pour in the vegetable broth. Season with salt.
7. 7. Bring the soup to a boil.
8. 8. Let the soup simmer over medium heat for about 10 to 12 minutes.
9. 9. Heat 1 teaspoon of oil in a separate pan over medium heat.
10. 10. Roast the cashew nuts until golden brown.
11. 11. Let the roasted cashew nuts cool down slightly.
12. 12. Roughly chop the cooled cashew nuts.
13. 13. Wash the chives and shake them dry.
14. 14. Cut the chives into fine rings.
15. 15. Add the chopped cashew nuts, herbs, and cream cheese to a bowl.
16. 16. Season the mixture with salt and paprika powder.
17. 17. Add the peas to the soup.
18. 18. Let the peas cook in the soup for about 5 to 8 minutes.
19. 19. Wash the lemon and halve it.
20. 20. Squeeze the juice from the lemon.
21. 21. Take about 4 tablespoons of vegetables from the soup and set them aside.
22. 22. Puree the remaining vegetables in the soup until smooth.
23. 23. Season the pureed soup with lemon juice, salt, and pepper.
24. 24. Add the set-aside vegetables back into the soup.
25. 25. Cut thin slices from the peasant bread.
26. 26. Toast the bread slices until golden brown and crispy.
27. 27. Spread the cashew herb topping on the toasted bread slices.
28. 28. Fill the delicate vegetable soup into bowls or deep plates.
29. 29. Place the topped bread slices on the soup.
30. 30. Serve the remaining topping separately.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 36 g