This soup has a nice soft velvet taste. This combines well with the crispy sandwich. You can eat them separate too of course.
Extra supplies needed: a hand blender
For 4 persons
For the soup:
– 1 broccoli with the stem (400g)
– 1 small leek (125g after cutting)
– 4 big cloves garlic
– 1 stock cube
– 1 tablespoon dried chives
– 850ml water
– salt and pepper
– olive oil
For the sandwiches:
– 1 baguette, 2 small bake off baguettes or 4 pistolets
– 4 vegan merguez sausages
– 1/2 green lettuce
– 2 tablespoons (vegan) mayonaise
– 2 tablespoons (plant-based) yogurt
– 1 tablespoon mustard
– fried onions
– olive oil
Cut the leek in rings. Chop the garlic in small pieces. You can cut the broccoli now or you can do that above the pan: then make sure you have taken the parts off which you don’t eat.
Fry the leek and the garlic for 3 minutes on a low to medium heat in a cooking pan in some olive oil. Add the broccoli stem pieces and fry them together for 2 minutes. Now add the broccoli florets and mix all through. Then add the water, the stock cube and the dried chives. Bring the soup to a boil with the lid on and let simmer for around 15 minutes.
Bake the sandwiches according to the instructions of the package if necessary. Fry the sausages according to the instructions of the package. Make a sauce by whisking the mayonaise, yogurt and mustard together. Cut the sandwich open. First put the sauce in, then the lettuce, then the sausage and the fried onions on top.
Puree the soup with a hand blender. The structure is determined by how long you mix the soup. Add the soup to soup plates, with some salt and pepper, and serve with the sandwiches.
