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Broccoli Cream Soup


  • 350 g Broccoli
  • 200 g Cauliflower
  • 3 cloves Garlic
  • 1 tbsp. Ground nutmeg
  • 30 g Cheddar cheese
  • 1 branch Dill
  • Salt and pepper


  • Broccoli and cauliflower boil in salted water.
  • Directly in a saucepan, using an immersion blender, beat the vegetables into a homogeneous mass.
  • Add chopped garlic.
  • Remove from heat. Add salt, pepper, nutmeg and finely chopped dill.
  • Before serving, sprinkle the soup with grated cheddar cheese on the plates.