Elisandra's Soup

By gnikylime

Ingredients

• 1 red onion
• Olive oil
• Fennel seeds
• Mustard seeds
• Brussels sprouts, trimmed and halved
• Broccoli head, chopped into florets
• 1 carrot, peeled and sliced
• Vegetable broth
• Cream
• Salt
• Pepper
• Curry
• 1 clove garlic, minced
• Sheep cheese

Preparation

Step 1

1. Saute the red onion in the oil with the fennel and mustard seeds.
2. Roast the brussels sprouts, broccoli, and carrot in a roasting pan over medium heat until they have picked up some color.
3. Add vegetable broth to the pan and cook until everything is soft.
4. Blend the vegetables together with some cream, salt, pepper, curry, and garlic until smooth.
5. Serve dotted with pieces of sheep's cheese.