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Paprika soup with cauliflower tabouleh
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Ingredients
Directions
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Cut the tomatoes in four and remove the seeds. Cut the flesh into tiny blocks. Cut the top layer of the florets of the cauliflower with a large sharp knife at 3-4 mm. Put these grains in a bowl and scoop the tomato cubes with the finely chopped oregano and finely chopped parsley. Drizzle with lemon juice and 1 tablespoon of olive oil and add some salt and pepper. Let the tabouleh stand for a moment.
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In the meantime, cut the onion and cut the peppers into cubes. Heat 1 tablespoon of olive oil in a soup pot and fry the onion and paprika for 2-3 minutes on a low heat. Sprinkle with paprika and add the stock. Cook everything gently in 10 minutes.
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Puree everything into a smoothly tied soup. If necessary, add some salt and freshly ground pepper. Serve the soup with a large spoonful of tabouleh in the middle. Tasty with fresh cheese sticks.
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Nutrition
130Calories
Fat12% DV8g
Protein6% DV3g
Carbs3% DV9g
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