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Calamari soup

Broccoli gratin


Total: 40 min


15 min


25 min


2 servings
  • 100 g calamari, emptied and cleaned
  • 1 Leeks
  • 1 Carrots
  • 1 Turnip
  • 50 g Green peas
  • 1 Onions
  • 50 g Broccoli
  • 50 g grated gruyère cheese
  • 6 strand coriander
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel and wash the carrot, turnip and leek.
  • Cut into julienne strips.
  • Cut the calamaris into thin strips.
  • Slice the onion.
  • Heat the olive oil in a sauté pan and sweat the onion and the leek-carrot- turnip strips for 5 minutes.
  • Add the calamaris and peas, season with salt and pepper.
  • Add 250 ml of water, cover and cook for 20 minutes.
  • Steam the broccoli for 15 minutes, place in a gratin dish, add salt, cover with grated gruyère cheese and put under the oven grill until golden brown.
  • Serve the calamari soup sprinkled with chopped coriander, along with the broccoli gratin served separately.

Recipe tips

  • A small hunger means a small portion. A bigger hunger means a bigger portion. Rely on your appetite.