Cold herb soup
- 1 Bunch Parsley
- 1 Bund chives
- 1 Beet cress
- 100 ml milk
- 750 g Whole milk yoghurt
- Salt
- white pepper
- 2 EL pine nuts
20 minutes
light
- 1.
- Wash the parsley and chives, pat dry and chop. Cut the cress from the bed. Mix the herbs and milk and stir with the cutting stick of the hand mixer. Stir in the yogurt. Season with salt and pepper. Lightly toast the pine nuts in a pan without fat. Divide the soup on four plates, sprinkle with pine nuts
- 2.
- Plate: V&B
1 person approx.:
- 180 kcal
- 750 kJ
- 9 g protein
- 10 g fat
- 10 g carbohydrates
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