1 Tbsp. margarine

1 onion

500 ml vegetable broth

½ head of broccoli

½ bunch of parsley

2 Tbsp. cream

1 pinch nutmeg

1 pinch white pepper

1 pinch sea salt

1 egg

1 tomato

1 Tbsp. bean sprouts

25 g sprouted grains

2 whole-grain rolls

60 g herb quark (alternatively cottage cheese)

15 g pumpkin seeds

15 g sesame seeds

Heat the vegetable oil, add diced onion and sauté until translucent. Clean broccoli, wash and cut into small pieces, add. Pour in liquid and cook for approximately 20 minutes. Combine parsley, some cream, nutmeg, ground white pepper, and sea salt and puree (blender or food processor). Prior to this step, whisk the egg together with cream, season with nutmeg and sea salt and place in a small greased baking dish. Allow to set either in a water bath or in the oven at 100-120˚C for approximately 45 minutes until a knife comes out clean. Pour the cream soup into deep soup bowls or cups, add the sliced egg custard and garnish with diced tomatoes and a portion of the sprouts and seeds.

Spread herb quark on the whole-grain rolls and garnish with the remaining sprouts.

Tip: roast pumpkin seeds and sesame seeds without oil in a small pan.

Extra tip*

For increased energy needs, serve with two rolls spread with herb quark.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

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