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Garden herb soup
 
 
6 ServingsPTM20 min

Garden herb soup


Soup made from beef broth, celery, parsley, celery, soup balls, sugarsnaps, garden peas and dried tarragon, served with multigrain baguette.

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Directions

  1. Bring a pot of water and bouillon tablets to the boil. In the meantime cut the celery into bows. Slice the parsley and celery.
  2. Add the celery and soup balls to the stock and cook for 6 minutes. Add the sugar snaps and cook for another 4 minutes. Season to taste with salt and pepper.
  3. Add the garden peas and tarragon, bring to the boil again and cook for another 1 min. Add the celery and turn off the heat.
  4. Meanwhile, mix the oil with the chopped parsley and season with salt and pepper.
  5. Cut the baguette into slices. Serve the herb oil and the bread with the soup.


Nutrition

370Calories
Sodium0% DV1.565mg
Fat29% DV19g
Protein36% DV18g
Carbs10% DV29g
Fiber20% DV5g

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