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Pam Cooking Spray
Spring soup with roasted radishes
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Peel the potatoes and cut into small cubes.
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Also cut the spring onion into pieces.
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Melt the butter in a soup pan and spoon in the cubes of potato, spring onions and the lettuce leaves.
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Sprinkle 1 tbsp lemon juice over it and cook for 2-3 minutes until the lettuce leaves shrink.
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Put 5/6 parsley through and pour the chicken broth.
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Bring to the boil while stirring and boil the soup gently for 8-10 minutes.
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Halve the radishes and scoop them in a baking tin with olive oil, salt and freshly ground pepper.
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Roast the radishes in the oven for 8-10 minutes until they are light pink and done.
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Puree the soup with a hand blender until it is nicely smooth and lightly bound.
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Season with salt, freshly ground pepper and a few drops of lemon juice.
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Spoon the soup into deep plates and scoop the radishes in the middle.
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Sprinkle the remaining parsley over the soup.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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