Veggie Feast: A Fresh and Versatile Plant-Based Meal
recipe

Preparation Time: 1 hour
Serving Size: 4

Ingredients

Spring Cabbage Salad
- 2 carrots
- ½ small head of spring cabbage
Broccoli Soup
- 1 large broccoli
- a few starchy potatoes
- 8 cups of water
- 1 organic vegetable stock cube
- salt
- pepper
- 1 cup cream
Mozzarella Tomato Toasts (4 servings)
- 4 slices of bread
- butter
- 2 tomatoes
- 1 (125 g) mozzarella
- pinch of salt
- pinch of pepper
- fresh basil
Chanterelle Mushroom Risotto (4 servings)
- 25 g butter
- 1 onion
- 2 handfuls of dried chanterelle mushrooms
- 2½ cups risotto rice
- 1 organic vegetable stock cube
- water
- 5 sun-dried tomatoes
- 100 g parmesan cheese
- juice of about ½ lemon
- 25 g butter

Instructions

1. Prepare the Spring Cabbage Salad: Grate the peeled carrots and finely chop the spring cabbage. Mix the ingredients together in a bowl.
2. Make the Broccoli Soup: Boil the chopped broccoli and potatoes in water flavored with the vegetable stock cube until tender. Blend with an immersion blender, add the cream, a pinch of pepper, and salt to taste. Heat the soup through.
3. Prepare the Mozzarella Tomato Toasts: Lightly butter the slices of bread. Slice the tomatoes and mozzarella. Layer the tomato slices on the buttered bread, season with salt and pepper, add fresh basil leaves and mozzarella slices. Toast in the oven under the broiler for a few minutes until the cheese is slightly browned.
4. Make the Chanterelle Mushroom Risotto: Crush the dried chanterelles into small pieces and soak them in water for a moment. Melt the butter in a pan, add the chopped onion and sauté until soft. Add the mushrooms and risotto rice, sauté for a moment. Add the vegetable stock cube and boiling water gradually, stirring throughout the cooking process. Once the risotto rice is tender, stir in the grated parmesan, lemon juice, chopped sun-dried tomatoes, and butter until well combined.
Nutritional Information per serving (approximate):
- Calories: 450 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 8 g

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