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Jill Lightner
Tied vegetable soup with Greek yogurt
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).
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Ingredients
Directions
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Heat 2 tablespoons of oil in a soup pan and stir fry the stew vegetables, the potato and the garlic 3-4 minutes.
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Pour in the stock.
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Bring to the boil and cook gently in 20 minutes.
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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.
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Puree the soup with a hand blender until it is nicely smooth and lightly bound.
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Stir in the leek rings and let the soup simmer for a short while.
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Season with salt and (freshly ground) pepper.
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Spoon the soup into large bowls and spoon a large spoonful of yogurt in the middle.
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Sprinkle the quorn over it and add some pepper.
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Tasty with parsley.
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Serve the soup with brown bread for extra fiber..
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Nutrition
240Calories
Sodium4% DV90mg
Fat20% DV13g
Protein24% DV12g
Carbs6% DV18g
Fiber40% DV10g
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