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Haven4Order
Quick chunks with coriander and chili cream
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Ingredients
Directions
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Heat 3 tablespoons of oil in a soup pot and fry the onion and garlic.
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Add the potato, cumin and the chopped cilantro stalks. Keep the leaves separate.
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Pour a dash of broth and simmer for 8-10 minutes with the lid on the pan.
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Add the rest of the stock, peas, 2/3 of the coriander leaves and the lemon juice. Season with pepper and cook gently for about 5 minutes.
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In the meantime, heat the rest of the oil and fry the red pepper for 1-2 minutes. Beat the red pepper through the whipped cream.
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Puree the soup in a blender or with a hand blender.
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Spoon the chili cream in the soup and garnish with coriander leaves.
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Nutrition
410Calories
Sodium0% DV0g
Fat34% DV22g
Protein28% DV14g
Carbs11% DV34g
Fiber0% DV0g
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