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Duas sopas frias: Espargos e ervilhas & beterraba e tomate
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Ingredients
- 200 g alho-francês cortado em pedaços
- 2 dentes de alho
- 165 g azeite
- 55 g sumo de limão (1 unid. aprox.)
- 200 g maçã Granny Smith cortada em cubos pequenos
- 250 g pepino cortado em cubos pequenos
-
100
g iogurte grego natural
or 100 g iogurte natural - 2 - 2 ½ c. chá de sal
- 2 pitadas de pimenta
- 3 pés de hortelã, só as folhas
- ½ laranja (raspa e sumo)
- 15 g mel
- 10 g salsa
- ¾ malagueta
-
300
g espargos verdes
or 300 g espargos brancos - 400 g ervilhas descongeladas
-
600
g caldo de legumes líquido caseiro
or 600 g água com 1 cubo de caldo de legumes esfarelado - 300 g beterraba cozida cortada em pedaços
- 500 g tomate maduro cortado em pedaços
- 100 g pimento vermelho cortado em pedaços
- 5 g hortelã, só as folhas
- 150 g água
- 150 g espinafres baby frescos
- Nutrition
- per 1 dose
- Calories
- 918.3 kJ / 219.5 kcal
- Protein
- 4.9 g
- Carbohydrates
- 19.5 g
- Fat
- 14.7 g
- Saturated fat
- 2.2 g
- Fiber
- 4.9 g
- Sodium
- 456.5 mg
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