Kerriesoep met broccoli en pijnboompitten

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(2 personen)

100 gr broccoli
1 grote ui
1 eetlepel olie
1 eetlepel (madras)kerriepoeder
1 klein teentje knoflook
1 eetlepel bloem
1/2 theelepel gembersiroop
4 dl volle melk
1 vleesbouillontablet
25 gr pijnboompitten

Snijd de broccoli in roosjes en kook die in ruim water in
± 5 minuten beetgaar.
Pel en snipper de ui.
Verhit de olie en fruit de ui met het kerriepoeder glazig.
Pers het teentje knoflook erboven uit en roer er de bloem en
de gembersiroop door.
Voeg al roerend de melk en het bouillontablet toe en laat de
soep ± 5 minuten zachtjes koken.
Spoel de broccoliroosjes onder koud water af.
Rooster de pijnboompitten in een droge koekepan goudbruin.
Pureer de soep en schep haar in 2 soepkommen.
Strooi de broccoliroosjes en de pijnboompitten erin.