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
-
20 minLunchgreen bean, wild salmon, Greek yoghurt, paprika, iceberg lettuce, wrapt tortillas, capers,wrap with salmon, green beans and capers
-
5 minLunchRed onion, bread rye, spicy hummus, smoked chicken breast slices,rye with hummus and smoked chicken
-
30 minLunchbulgur, pea, pomegranate, fresh mint, olive oil, lemon, basil, buffalo mozzarella, lemon,bulgarian salad with mozzarella and pomegranate
-
45 minLuncholive oil, onion, rosemary, apple vinegar, vegetable stock cube, Brie, parsley,onion soup sandwich with brie
Nutrition
500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g
Loved it