Recipe Details
Title | Hot yoghurt and broad bean soup |
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Author | Ottolenghi | |
Portions | 4 | |
Created | 16th February 2015 08:41 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 417.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Onions, raw | 1 Medium | |
Celery | 4 Unit | ![]() |
Carrots | 1 Large | |
Thyme, fresh | 10 Gram | |
Bay leaf, dried | 2 Unit | |
Parsley, raw | 30 Gram | |
Broad beans, raw | 500 Gram | |
Rice, white, long-grain, raw, enriched | 50 Gram | |
Yoghurt, Greek, organic | 400 Gram | ![]() |
Garlic | 2 Clove | |
Egg, chicken, free range, whole, raw | 1 Large | ![]() |
Dill, fresh | 3 Tablespoon | |
Chervil, raw | 3 Tablespoon | |
Salt, sea | 1 Pinch | |
Pepper, white, ground | 1 Pinch | |
Oil, olive | 6 Tablespoon | |
Lemon, peel | 15 Millilitre | |
Lemon, juice | 45 Millilitre |
Special Dietary Requirements Suitability
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Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 516 | ![]() |
Protein | 32.23% | ![]() |
Other Carbohydrate | 14.98% | ![]() |
Sugar | 12.34% | ![]() |
Fat Saturated | 47.41% | ![]() |
Fat Unsaturated | 41.96% | ![]() |
Fiber | 44.66% | ![]() |
Sodium | 5.04% | ![]() |
Salt | 5.37% | ![]() |
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Recipe Method
1. Start by making a vegetable stock. Pour 2 tablespoons of the olive oil into a large pot. Heat up the oil and add the quartered onion and celery, peeled carrot (cut into 2cm chunks). Saut