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Cocoanut
Pea soup and bruschetta with mint pistachio tapenade
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Ingredients
Directions
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Heat for the soup 1 tablespoon of olive oil and fry the shallots in it.
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Add the peas, vegetable stock, milk and half of the fresh mint.
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Cook for 5-6 minutes and puree until smooth. Put it in the fridge for at least 1 hour.
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Puree the ingredients for the tapenade, without the oil, into a coarse mixture.
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Pour in a trickle of olive oil and mix well.
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Sprinkle the soup with the rest of the mint.
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Spread the slices of bread with the tapenade and serve them with the soup.
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Nutrition
500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g
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