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Roxanne J.R.
Green summer soup
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Ingredients
Directions
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Heat the chicken broth (perhaps cut the chicken slightly smaller). Add the zucchini slices, snow peas, asparagus and peas and cook gently for 5 minutes.
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Spoon the slightly smaller ripped spinach, pesto, lemon zest and pasta through the soup and heat for a while.
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Drip olive oil over the slices of bread, sprinkle the cheese over it and put them under a hot oven grill. Serve them with the soup.
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40 minLunchtuna, Greek yoghurt, Red onion, oregano, capers,tuna salad with capers -
40 minLunchroot, Red onion, fresh ginger, egg, flour, olive oil, White wine vinegar, arugula,ginger root vegetables with poached egg -
15 minLuncholive oil, sun-dried tomato, fresh basil, garlic, ciabatta Bread, arugula, Mozzarella, Red pepper,italian picnic bread
Nutrition
600Calories
Sodium0% DV0g
Fat29% DV19g
Protein50% DV25g
Carbs26% DV78g
Fiber0% DV0g
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