Garlic cream soup
with cheese
Ingredients
- 10 cloves garlic
- 1,5 tablespoons oat flour (15 g)
- 1 tablespoon butter (30 g)
- 250 g sour cream (12%-os)
- 1 bunch fresh parsley
- 1,8 liters vegetable stock or broth (if you don't have any ready-made stock at home, you can also use bouillon cubes or vegetable stock cubes)
- salt
- 1 pinch ground white pepper
Soup topping per person:
- 1 slice whole grain bread
- 5 g grated cheese
Instructions
- Peel the garlic cloves. Crush them with a garlic press into a small bowl. Set aside.
- Wash the parsley and chop it finely.
- If you don't have any stock ready, boil some water and add a stock cube. This isn't the healthiest option, but it's quicker.
- Melt the butter in a saucepan and add the flour. Stir and when it has thickened a little, add the crushed garlic, then pour in the stock or broth. Stir with a whisk.
- Season with salt and ground white pepper.
- It needs to boil once, then add the sour cream while balancing the temperature (i.e., take a ladleful of soup into a bowl, add the sour cream, stir with a whisk, then slowly pour it all back into the soup). Once it has boiled a second time, the soup is ready.
- For a creamier consistency, blend the finished soup with a hand blender.
- Finally, add finely chopped parsley.
- Serve with wholemeal cheese bread, which you can make by sprinkling a little grated cheese on sliced bread and toasting it in the oven.
Calories and macros
1 serving (without bread and cheese)
Energy: 115 calories
Protein: 2 grams
Carbohydrates: 5 grams
Fat: 10 grams
1 serving (with 1 slice of bread and 5 g of cheese)
Energy: 197 calories
Protein: 7 grams
Carbohydrates: 14 grams
Fat: 2 grams