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KMBSinkhorn
Creamy sprouts soup
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Ingredients
Directions
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Heat the oil in a large pan and fry the onion soft and light brown for about 5 minutes.
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Add the potato cubes, garlic and curry powder and stir fry for a few minutes at low setting.
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Boil a few sprouts per portion for a few minutes in water with salt. Finely chop the rest of the sprouts.
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Add the finely chopped sprouts, hot broth and cooking cream and bring everything to the boil. Cook gently for about 10 minutes.
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Remove the pan from the heat source and puree the soup with a hand blender. Season the soup with salt and pepper and place the lid on the pan.
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Roast the almond shavings lightly brown. Serve the soup in plates, add a few sprouts to each plate and sprinkle with the celery and almonds.
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Nutrition
240Calories
Sodium0% DV0g
Fat23% DV15g
Protein12% DV6g
Carbs6% DV18g
Fiber0% DV0g
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