Tag: vegan

Tasty Broccoli Cauliflower Soup

This aromatic, creamy cauliflower broccoli soup is a real treat. A simple and very tasty recipe.


  • 500 g broccoli
  • 1 (about 500 g) small cauliflower
  • 2 teaspoons vegetable stock
  • 1 tablespoon of flaked hazelnuts or almonds
  • 2 slices of toast bread
  • 1 tablespoon butter/margarine
  • 2-3 tablespoons (75 g) sour cream or crème fraîche
  • salt, pepper, nutmeg


  • Broccoli und Blumenkohl putzen, waschen und in Röschen teilen. Dicke Stiele schälen und grob würfeln
  • Gesamten Kohl in ca. 600 ml kochendem Wasser mit Brühe zugedeckt 10-12 Minuten garen. Nach ca. 5 Minuten einige Röschen herausheben
  • Nüsse ohne Fett rösten, herausnehmen. Toast in Stückchen zupfen oder schneiden und in heißer Butter goldbraun rösten. Nüsse untermischen
  • Die Suppe fein pürieren. Schmand einrühren und alles abschmecken. Broccoli- und Blumenkohlröschen mit erhitzen. Die Suppe mit Nuss-Croûtons anrichten

  • Great Vichyssoise Recipe

    The Vichyssoise recipe is delicious and is enjoyed cold. A creamy vegetable soup.

    This delicious cold potato and leek soup can easily be prepared the evening before and can be served as a starter to a delicious summer buffet. The soup is also a real treat when warm and can be served, for example, with Wiener sausages as the main course. Instead of the croutons, you can also use some salmon caviar as a garnish. But then serve a fresh baguette with it.


  • 1 large stick of leek, without dark green components
  • 500 g floury potatoes
  • 3 onions
  • 1 bay leaf
  • 3 tablespoons of butter
  • 800 ml vegetable broth
  • 1 tablespoon salt
  • 1 tsp white pepper from the mill
  • 1 tablespoon lemon juice
  • 2 slices of whole-grain toast
  • 2 tablespoons chopped chives

  • Vegan Mushroom Soup Without Cooking

    Mushroom soup is only for cold days? No way! Today I’ll show you how to make the winter classic summery fit for summer very quickly! This variation of the cream of mushroom soup is the banger. Wonderfully creamy, intensely mushroomy and full of good ingredients. It’s also super fast: the only kitchen appliance you need is a blender. What more could you want?

    Cream of mushroom soup is part of the traditional Christmas menu in my family. I love it, but unfortunately in the traditional version with butter and cream, it is not very healthy and quite opulent. There must be another way to do this, I thought to myself. My goal: to conjure up a light summer dish from my beloved cream of vegan mushroom soup. So quick, fresh and delicious that it tastes good in every season. Challenge accepted!