Vegetable soup with garlic crostini

Vegetable soup with garlic crostini

Total: 41 min. | Active: 35 min.
Nutritional value / people: 251 kcal
, Fat: 11 g
, Carbohydrate: 24 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp butter
1 onion, cut into thin slices
1 celeriac, (approx. 200 g), cut into cubes
1 cauliflower, (approx. 400 g), cut into florets
8 dl vegetable bouillon
salt and pepper to taste
150 g bread (e.g. Pagnol), sliced
2 tbsp butter, soft
2 garlic cloves, thinly sliced
1 tbsp parsley, finely chopped
2 pinches salt
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How it's done

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Heat the butter and sauté the onion, celery and cauliflower for approx. 5 mins. Add the stock, bring to the boil, then simmer for approx. 5 mins. Spread butter on the slices of bread and place on an oven tray lined with baking paper. Top with the garlic and parsley, season with salt.

Bake for approx. 6 mins. in the centre of an oven preheated to 220°C.

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