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Soup crucifères

Potting with crucifers



1 large onion cut into 6

1/2 of a small coarse-cut cabbage

A butter nut

2 cups broccoli bouquets + peeled foot and cut into pieces

2 cups cauliflower bouquets

1 large red apple peeled and spinned cut into 6

2 litres of poultry broth or vegetables

1/4 cup grated parmesan

A pinch of salt and pepper



1. Shake the onion and cabbage with the butter.

2. Add remaining ingredients and simmer over medium heat for 10 minutes or until vegetables are tender.

3. Liquefy with the mixer arm.

Serve with multigrain bread, a shell egg and low-fat cheese.