Summer Soup with Nutmeg

4 servings

30 minutes

Summer soup with nutmeg is a true embodiment of tenderness and refined taste. Its roots go back to European cuisine, where light vegetable soups hold a special place in the summer diet. Cauliflower and young carrots add freshness to the dish, while peas provide a sweet note. Nutmeg, known for its warm, spicy aroma, adds depth of flavor. Cream makes the texture velvety, and dill gives a subtle piquancy. This soup is perfect for summer days when you crave something light and refreshing. It pairs wonderfully with crispy bread or can be served as a standalone dish. Its airy consistency and delicate taste make it an excellent choice for a light dinner or elegant lunch.

Energy value per serving

• Calories: 290.6
• Proteins: 14.1g
• Fats: 10.7g
• Carbohydrates: 38.4g

Ingredients

• Cauliflower: 500 g
• Young carrots: 2 pc
• Leek: 2 pc
• Green peas: 200 g
• Vegetable broth: 3.5 glass
• Wheat flour: 2 tbsp
• Milk: 2 glass
• Cream: 1 glass
• Ground nutmeg: pinch
• Salt: to taste
• Chopped dill: 2 tbsp

Cooking steps

1. Divide the cabbage into florets, slice the carrot thinly, and chop the onion finely.

   Required ingredients:

   • Cauliflower: 500 g
   • Young carrots: 2 pieces
   • Leek: 2 pieces

2. Boil cabbage and carrots in boiling water for 10 minutes.

   Required ingredients:

   • Cauliflower: 500 g
   • Young carrots: 2 pieces

3. Thoroughly mix the flour with milk, pour this mixture into the broth of cabbage and carrots. Add leek and peas. Add nutmeg and salt. Cook for a few more minutes.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Milk: 2 glasss
   • Leek: 2 pieces
   • Green peas: 200 g
   • Ground nutmeg:  pinch
   • Salt:  to taste

4. At the end, add cream and mix.

   Required ingredients:

   • Cream: 1 glass

5. Serve with dill.

   Required ingredients:

   • Chopped dill: 2 tablespoons