Herbal yogurt soup
- 2 Bunch curly parsley
- 150 g Cherry tomatoes
- 50 g Radish sprouts
- 2 (à 150 g) Cup of whole milk
- yogurt
- 1/2 l Milk
- salt
- Pepper
- sweet paprika
15 minutes
easy
- 1.
- Wash the parsley and pat dry. Put something aside for garnish. Chop or puree the rest very finely. Clean, wash and quarter tomatoes. Wash the sprouts, drain them. Mix the yogurt, milk and chopped parsley until smooth. Season to taste with salt, pepper and paprika. Add tomatoes and sprouts. Serve well chilled on plates garnished with parsley
- 2.
- Plate: ASA
- 3.
- Spoon: R & B
1 person approx.:
- 160 kcal
- 670 kJ
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