Filter
Reset
Sort ByRelevance
Gemmot
Creamy lettuce soup with mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut 1 head of iceberg lettuce coarsely and cook with 200 grams of peas in the vegetable stock.
-
Add the fresh mint and puree until smooth.
-
Divide the soup over bowls and pour a couple of tablespoons of whipped cream into each bowl.
Blogs that might be interesting
-
20 minLunchtortilla wrap, frozen spinach, black olive, olive oil, honey, paprika, feta, pine nuts,wrap with spinach and feta -
15 minLunchfirm dark multigrain bread, chickpeas in bag, curry, peanut oil, ready-to-eat avocado, lime, feta, raw vegetables radish mix, tahini sesame paste, water,toast with avocado spread, chickpeas and radish mix -
15 minLunchtortilla wrap, zucchini, pecans, dried thyme, soft goat cheese,'flatbread' with zucchini and goat's cheese -
20 minLunchfirm dark multigrain bread, mushroom mix autumn, shallots, unsalted butter, fresh flat parsley, lemon, Pecorino Romano,mushrooms with thyme on toast
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it