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Tunarol3
Sprouts soup with dukkah
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Ingredients
Directions
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Peel the sweet potatoes and cut into cubes. Bring together with the sprouts, 1 liter of water and the stock cube in a large pan to the boil. Keep a few outer leaves apart from the sprouts. Let the soup cook gently with the lid on the pan for 15 minutes.
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In the meantime, heat the frying pan without oil or butter and toast the hazelnuts for 3 minutes. Scoop out of the pan onto a plate. Heat the pan again without oil or butter and toast the sesame seeds, cumin seeds, coriander seeds and fennel seeds for 2 minutes.
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Scoop together with the hazelnuts and a pinch of salt in a mortar and mix the mixture until the nuts are coarsely ground.
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Remove the pan with soup from the heat and puree with a hand blender until smooth, creamy soup. Season with salt and pepper. Spread over four deep plates and garnish with the yogurt, dice the leaves from the sprouts.
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Nutrition
384Calories
Fat40% DV26g
Protein22% DV11g
Carbs8% DV23g
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