Spring Vegetable Soup with Herb Cubes
TM5 TM6

Spring Vegetable Soup with Herb Cubes

Ingredients

Herb Cubes

  • 2 slices white bread, torn in pieces
  • 5 sprigs fresh parsley, leaves only
  • 1 bunch fresh chervil, leaves only
  • 20 g milk
  • 3 medium eggs
  • 2 pinches fine sea salt
  • 1 pinch ground black pepper

Spring Vegetable Soup

  • 2 carrots (approx. 150 g), cut in sticks (1 cm x 4 cm)
  • 100 g frozen green peas
  • ½ leek (approx. 100 g), cut in sticks (1 cm x 4 cm)
  • 150 g celeriac, cut in sticks (1 cm x 4 cm)
  • 160 g onions, quartered
  • 50 g cherry tomatoes, halved
  • 1200 g water
  • 5 g soy sauce
  • 2 vegetable stock cubes (for 0.5 l each), crumbled
  • 1 garlic clove, crushed
  • 1 tsp fine sea salt
  • 1 pinch ground white pepper
  • oil, for frying

Nutrition
per 1 portion
Calories
1085 kJ / 259 kcal
Protein
13 g
Carbohydrates
18 g
Fat
15 g

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