Filter
Reset
Sort ByRelevance
Cocoanut
Pea soup and bruschetta with mint pistachio tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat for the soup 1 tablespoon of olive oil and fry the shallots in it.
-
Add the peas, vegetable stock, milk and half of the fresh mint.
-
Cook for 5-6 minutes and puree until smooth. Put it in the fridge for at least 1 hour.
-
Puree the ingredients for the tapenade, without the oil, into a coarse mixture.
-
Pour in a trickle of olive oil and mix well.
-
Sprinkle the soup with the rest of the mint.
-
Spread the slices of bread with the tapenade and serve them with the soup.
Blogs that might be interesting
-
35 minLunchsunflower oil, leeks, potatoes, rice, Meat bouillon, smoked bacon strips, Brabants rye bread,brabant leek soup -
15 minLunchwholegrain floor bread, zucchini, olive oil, lemon, cocktail tomato, peanut butter, basil leaves,bruschette with roasted zucchini and tomato -
20 minLunchmango, apple vinegar, Red pepper, lime, olive oil, Red onion, cucumber, avocado, lettuce, Red pepper, coriander,mango avocado salad with mango dressing -
20 minLunchzucchini, smoked salmon cubes, fresh mint leaves, Greek yoghurt, egg, flour, olive oil,zucchini cookies with salmon
Nutrition
500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g
Loved it