Tied vegetable soup with Greek yogurt

Name: tied vegetable soup with Greek yogurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 tablespoons olive oil; 500 g stew vegetables; 200 g potatoes crumbly, peeled and diced; 2 toes garlic finely chopped; 1 liter vegetable stock from tablet; 1 dish Quorn julienne (150 g); 1 stem leeks in thin rings; 150 ml Greek yoghurt 0% fat

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: olive oil, stew vegetables, potatoes (crumbly, peeled and diced), garlic (finely chopped), vegetable stock (of tablet), Quorn (julienne (150 g)), leeks (thin rings) and Greek yogurt (0% fat).

Ingredients

Kitchen Stuff

blender

Directions

Heat 2 tablespoons of oil in a soup pan and stir fry the stew vegetables, the potato and the garlic 3-4 minutes.
Pour in the stock.
Bring to the boil and cook gently in 20 minutes.
Heat 1 tablespoon of oil in a frying pan with non-stick coating and fry the quorn in 6-8 minutes until done, season with salt and pepper.
Puree the soup with a hand blender until it is nicely smooth and lightly bound.
Stir in the leek rings and let the soup simmer for a short while.
Season with salt and (freshly ground) pepper.
Spoon the soup into large bowls and spoon a large spoonful of yogurt in the middle.
Sprinkle the quorn over it and add some pepper.
Tasty with parsley.
Serve the soup with brown bread for extra fiber..

Blogs that might be interesting

onions are healthy seasonings

how much fiber is in garlic sauce 20 oil

how many calories are in garlic sauce

the healing power of eggs

is cheese good or bad for you

Nutrition

240Calories

Sodium4% DV90mg

Fat20% DV13g

Protein24% DV12g

Carbs6% DV18g

Fiber40% DV10g

Loved it