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Creamy spring soup
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Ingredients
Directions
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Chop the leaf parsley, basil and dill coarsely. Pour the peas into a sieve with boiling water and let them thaw. Peel the forest pens with a peeler and scrape them with nice long ribbons with the peeler. Make sure the seeds are out of the pepper. Scrape the peppers into thin ribbons and scrape the zucchini thin ribbons of 2 cm wide. Put the ribbons all in a colander and shower them with boiling water. Let the ribbons drain well.
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Crumble the vegetable stock tablets. Bring the milk to the boil with the bouillon tablets in a pan. Add the herbs and warm for 1 minute while stirring until the herbs slightly shrink. Puree everything with the hand blender into a light green soup and warm it well.
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Arrange the greens and peas in soup plates and scoop the hot soup on them. Serve immediately. Delicious with triangles of freshly toasted white bread.
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Nutrition
230Calories
Fat14% DV9g
Protein26% DV13g
Carbs7% DV22g
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