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Creamy broccoli soup with crispy quinoa (Diabetes)
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Ingredients
- 25 g roasted almonds
- 4 sprigs fresh flat-leaf parsley, leaves and stalks, cut into thirds
- 3 garlic cloves
- 1840 g water
- 100 g quinoa, well rinsed and drained
- 2 tbsp extra virgin olive oil
- 225 g leek, white part only, cut into pieces
- 150 g celery, cut into pieces
- 400 g broccoli, cut into florets
- 120 g zucchini, trimmed and cut into pieces
- 300 g potato, peeled and cut into pieces
- 20 g Vegetable stock paste, salt-free (see Tips)
- ground black pepper, to taste
- 2 tbsp sunflower seeds
- 1 tsp dried chilli flakes
- 95 g natural yoghurt, high protein (see Tips)
- 2 slices seeded wholemeal bread, toasted (see Tips)
- Nutrition
- per 1 portion
- Calories
- 1930 kJ / 462.5 kcal
- Protein
- 18 g
- Carbohydrates
- 43 g
- Fat
- 21 g
- Saturated fat
- 3.3 g
- Fiber
- 14 g
- Sodium
- 114.5 mg
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