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JETTILA
Watercress-soybean soup
Starter for Christmas, 100% vegan of soya beans, garden peas, watercress, sushi ginger and basil.
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Ingredients
Directions
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Bring the water to the boil with the vegetable broth powder. Add the soy beans and garden peas, bring to the boil again and cook for 2 minutes.
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Pour the hot soup into the blender and add the watercress, sushi ginger and 1 tbsp of water (per 4 persons) from the jar of ginger.
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Add the basil as well, but leave a few leaves for the garnish. Puree in the blender until smooth.
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Divide the soup over deep plates or bowls. Stir in the coconut yogurt with 1 tbsp (4 persons) water.
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Spoon 1 tbsp coconut yogurt into each plate and garnish with the retained basil. Serve immediately.
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Nutrition
140Calories
Sodium22% DV520mg
Fat11% DV7g
Protein20% DV10g
Carbs2% DV7g
Fiber24% DV6g
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