3 cups of flower sprouts (400 g)
1 medium onion (100 g), finely chopped
2 cloves of garlic
1.5 liters of vegetable broth
2 tablespoons of wheat flour
1/4 cup of water (60 ml)
Salt to taste
3 cups of flower sprouts (400 g)
1 medium onion (100 g), finely chopped
2 cloves of garlic
1.5 liters of vegetable broth
2 tablespoons of wheat flour
1/4 cup of water (60 ml)
Salt to taste
In a large pot, combine the flower sprouts, onion, garlic, and vegetable broth
Cover and simmer over medium heat until the flower sprouts are tender (about 25 minutes)
Reserve half a cup of flower sprouts and set aside
Blend the remaining mixture in a blender to obtain a smooth cream
Return it to the same pot and bring to a simmer
Add the flour dissolved in water and cook, stirring constantly until thickened and boiling
Add the reserved flower sprouts and heat for 1 minute
Taste and adjust seasoning as needed
Transfer to a serving bowl and serve immediately
69 calories per serving
