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Watercress and Oat Soup
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- 1 garlic clove
- 250 g onions, quartered
- 30 g olive oil, plus extra for garnish
- 1200 g water
- 60 g rolled oats
- 1 tsp fine sea salt
tsp vegetable stock paste
or 1 vegetable stock cube (for 0.5 l)
or 100 g Swiss chard, large stalks removed, sliced
- 35 g pumpkin seeds, toasted
- 25 g sunflower seeds, toasted
- per 1 portion
- 640 kJ / 153 kcal
- 5 g
- 9 g
- 11 g
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