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Cucumber soup with cress
 
 
4 ServingsPTM35 min

Cucumber soup with cress


Vegetable soup of cucumber with yogurt and cress.

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Directions

  1. Chop the onion. Peel the trouble and cut into cubes. Heat the oil in a soup pan and fry the onion in golden gold for 2-3 minutes.
  2. Add three quarters of the cucumber cubes and fry them for 2-3 minutes with the lid on the pan. Pour in the stock and bring it to the boil.
  3. Cook for 3-4 minutes and puree the soup with the hand blender. Let cool slightly. Cut the tanners.
  4. Season the yoghurt with pepper and a little salt and stir in the chopped cress.
  5. Mix the remaining cucumber cubes with the rest of the cress. Divide the soup over deep plates (the filling drops down in the bowls).
  6. Spoon a large spoonful of yogurt into each plate and draw a circle from the center with a spoon. Spread the cress-cucumber mixture over the plates.


Nutrition

125Calories
Sodium27% DV655mg
Fat15% DV10g
Protein8% DV4g
Carbs2% DV6g
Fiber52% DV13g

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