1 tbsp margarine

1 onion

500 ml vegetable stock

1/2 head of broccoli

1/2 bunch of parsley

2 tbsp cream

1 pinch of nutmeg

1 pinch of white pepper

1 pinch sea salt

1 egg

1 tomato

1 tbsp bean sprouts

25 g cereal sprouts

2 small wholemeal buns

60 g herb-infused cottage cheese

15 g pumpkin seeds

15 g sesame seeds

Melt the margarine, then add the diced onions and sauté. Clean, wash, and chop the broccoli into small pieces before adding it to the pan. Pour in the water and simmer for approximately 20 minutes. Stir in the parsley, a splash of cream, nutmeg, white peppercorns, and sea salt, then blend (using a hand blender or a regular blender). Separately, whisk the egg with the cream, season with nutmeg and sea salt, and pour into a small, greased mould. Cook in a bain-marie or in the oven for about 45 minutes at 100-200 degrees until the custard is firm. Serve the soup in bowls or mugs, top with the sliced custard, and garnish with diced tomatoes, some of the sprouts, and the oilseeds.

Spread the wholemeal rolls with the herb-infused cottage cheese and top with the remaining sprouts.

Tip: Toast the pumpkin seeds and sesame seeds in a small pan without any added fat.

Extra tip*

If you require more energy, you can serve the dish with two rolls spread with herb-infused cottage cheese.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 428 kcal | Protein 21.3 g | Carbohydrates 35.5 g | Fibre 10.6 g | Fat 22.2 g