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Cucumber soup with cress
Vegetable soup of cucumber with yogurt and cress.
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Ingredients
Directions
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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.
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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.
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Cook for 3-4 minutes and puree the soup with the hand blender. Let cool slightly. Cut the tanners.
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Season the yoghurt with pepper and a little salt and stir in the chopped cress.
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Mix the remaining cucumber cubes with the rest of the cress. Divide the soup over deep plates (the filling drops down in the bowls).
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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.
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Nutrition
125Calories
Sodium27% DV655mg
Fat15% DV10g
Protein8% DV4g
Carbs2% DV6g
Fiber52% DV13g
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