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Strawberry soup with soy yoghurt ice cream
Fresh strawberry soup with soy yoghurt ice cream, figs and almonds.
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Ingredients
Directions
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Remove the hard stalks from the figs and soak for 10 minutes in boiling water. Drain.
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Put 2/3 of the basil with the soy yoghurt and figs in the bowl of the food processor. Puree for 3 minutes to a smooth mixture.
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Put in a freezer and put in the freezer for at least 6 hours. Stir the first hour every 15 minutes to prevent the formation of ice crystals.
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Remove the crowns from the strawberries and puree 1 min. In the food processor until smooth.
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Cut the rest of the basil into strips. Chop the almonds coarsely.
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Divide the soup over four deep plates and scoop a bread roll of soy yoghurt ice cream into each plate. Garnish with the basil and the almonds. Yummy! .
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Nutrition
235Calories
Sodium5% DV125mg
Fat17% DV11g
Protein18% DV9g
Carbs7% DV21g
Fiber20% DV5g
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