1 stick butter
3 stalks celery diced
2 cups B’gan diced onion
10 cubes crushed garlic
8 oz B’gan sliced yellow zucchini
8 oz B’gan sliced green zucchini
10 oz B’gan baby carrots
16 oz B’gan frozen spinach
16 oz B’gan chopped broccoli
8 oz B’gan butternut squash
2 cans chickpeas
1 bag B’gan long stem Broccoli
6 tsp salt
1 tsp black pepper
Olive oil
Parmesan cheese
4 qt water (16 cups)
Nockerlach
2 eggs
1 cup flour
1 tsp salt
½ tsp baking powder
1/3 cup water
1 tbsp oil
2 frozen basil cubes
Directions
Melt butter in pot then add frozen onions and celery and sauté. Then add crushed garlic, yellow & green zucchini, carrots, spinach, chopped broccoli and chickpeas and sauté until softened. Add water and spices and bring to a simmer for 20-30 minutes.
In the meantime, prepare nockerlach.
Combine all ingredients in a mixing bowl and whisk well. Refrigerate for 20 mins.
Arrange long stem broccoli on sheet pan, add olive oil and a generous serving of parmesan cheese. Broil in the oven for 5 mins.
Blend soup with a hand blender and bring back to a boil.
Dip a spoon into hot water then drop small amounts of nockerlach mixture into the boiling soup. Allow to cook for additional 15-20 minutes on low flame.
Garnish soup with roasted long stem broccoli.
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