Filter
Reset
Sort ByRelevance
The-Baby-Bow-Lady
Strawberry soup with soy yoghurt ice cream
Fresh strawberry soup with soy yoghurt ice cream, figs and almonds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the hard stalks from the figs and soak for 10 minutes in boiling water. Drain.
-
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.
-
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.
-
Remove the crowns from the strawberries and puree 1 min. In the food processor until smooth.
-
Cut the rest of the basil into strips. Chop the almonds coarsely.
-
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! .
Blogs that might be interesting
-
85 minDessertmedium sized egg, light brown caster sugar, vanilla sugar, liquid butter, baking powder, wholemeal flour, Elstar apple, dates without pit, dried apricots, unroasted walnuts, raisins, sunflower seeds, ground cinnamon,Mediterranean apple pie -
245 minDessertdigestive cookies, unsalted butter, five spice powder, press orange, fine cristalsugar, coconut cream, medium sized egg, protein, white caster sugar,orange pie with protein foam -
25 minDessertgelatin, cherry, grape juice, vanilla custard, white caster sugar, whipped cream, macaroon, butter, Red berry,cherry tarts with macaroons -
60 minDessertwheat flour, powdered sugar, salt, unsalted butter, medium sized egg, granulated sugar, cinnamon, Elstar apple, almond shavings, fresh fresh mint,tarte tatin with almonds and mint
Nutrition
235Calories
Sodium5% DV125mg
Fat17% DV11g
Protein18% DV9g
Carbs7% DV21g
Fiber20% DV5g
Loved it