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GREMLIN9735
Cucumber soup with spring onion
Also try this delicious cucumber soup with spring onion
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Ingredients
Directions
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Clean the lemon. Grate 1 teaspoon of the peel and press the fruit.
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Heat the olive oil and fry the light part of the spring onion. Add the stock and cook gently for 2 minutes.
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Put 2 tablespoons of cucumber cubes separately and add the rest with the spinach, lemon zest and juice to the soup. Cook for 5 minutes. Puree the soup.
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Stir in the yogurt, dill, salt, pepper, the rest of the cucumber cubes and the leaves of the spring onions and put them in the fridge for 1 hour. Serve the soup cold.
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Nutrition
145Calories
Sodium0% DV0g
Fat14% DV9g
Protein14% DV7g
Carbs2% DV7g
Fiber0% DV0g
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