Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Strawberry soup with soy yoghurt ice cream
 
 
4 ServingsPTM35 min

Strawberry soup with soy yoghurt ice cream


Fresh strawberry soup with soy yoghurt ice cream, figs and almonds.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Remove the hard stalks from the figs and soak for 10 minutes in boiling water. Drain.
  2. 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.
  3. 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.
  4. Remove the crowns from the strawberries and puree 1 min. In the food processor until smooth.
  5. Cut the rest of the basil into strips. Chop the almonds coarsely.
  6. 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! .


Nutrition

235Calories
Sodium5% DV125mg
Fat17% DV11g
Protein18% DV9g
Carbs7% DV21g
Fiber20% DV5g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407