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Shemoo Seif
Mustard soup with zucchini and leek
Dutch meal soup with zucchini, mustard, leek and sour cream.
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Ingredients
Directions
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Cut the zucchini into small pieces.
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Mix the soup in deep pan with the zucchini, potato wedges and leeks.
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Bring to a boil over a high heat and simmer for 15-20 minutes on medium heat until the potatoes are tender.
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Meanwhile, mix the sour cream with mustard and salt and pepper to taste.
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Divide the soup over the deep plates and scoop each a good spoonful of sour cream.
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Nutrition
375Calories
Sodium0% DV1.250mg
Fat28% DV18g
Protein20% DV10g
Carbs13% DV39g
Fiber20% DV5g
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