Fresh avocado-cucumber soup
Serving: 1 person
Duration: 15 min.
Energetic value per serving: Calories: 300 kcal, protein 15 g, fat 19 g, carbohydrates 15 g.
Ingredients:
0.5 avocado
1 gherkin
Handful of mint
1 clove of garlic
Lime juice of one slice
50 g of low-fat yoghurt
100 g of chilled chicken broth
Salt, pepper
100 g New Whites (natural flavour)
2 radishes
Cooking directions:
1. Put avocado, gherkin, mint, garlic, lime juice, yoghurt into the food blender, and blend.
2. Slowly pour the broth into the blended mass, don’t forget to constantly shake it, flavour with salt and pepper.
3. Serve with radish and New Whites cubes.
4. On request, the dish may be served with virgin olive oil.
Vegetable Cream
For 4 persons in less than 15 minutes.
Ingredients:
1 head of broccoli
3 tomatoes
0.5 glass parsley leaves
1 (200 g) pack of natural-flavoured New Whites
0.5 clove of garlic
sunflower seeds
pumpkin seeds
walnuts
sea salt and freshly-ground black pepper
Cooking directions:
Wash and boil broccoli. Blend it with parsley leaves, garlic and freshly-ground black pepper. Pour half of the soup into another pan, blend the rest with tomatoes. For best effect, pour the two soups onto plates from two pans at the same time. Add flaked New Whites, serve sprinkled with pumpkin seeds, sunflower seeds and walnuts.
Chilled Soup
For 4 persons in less than 15 minutes.
Ingredients:
2 bunches of chard
2 beetroots
1.5 litre stock (chicken, beef or vegetable)
1 (200 g) pack of natural-flavoured New Whites
2 fresh cucumbers
bunch of radishes
several sprigs of chives
bunch of dill
400 ml kefir
100 ml cream
2 tbsp lemon juice
salt, sugar
2-3 cloves of garlic, pepper
1 tsp wine vinegar
2 tsp lemon juice
Cooking directions
Wash chard thoroughly (peel beetroots), cut off roots. Dice or chop finely. Bring stock to the boil, add beetroots, allow them to boil for a couple of minutes. Add stems and leaves and keep cooking for approx. 15 minutes until soft. Cool it down. Dice New Whites, cucumbers and radishes. Finely chop dill and chives. Add kefir and cream to cooled down soup base and stir. Chill. Serve with New Whites, cucumber and radish, garnished with dill and chives. Add salt, pepper, lemon juice and sugar to taste. Optionally add one pressed clove of garlic.
Red Borscht
For 4 persons in less than 15 minutes.
Ingredients:
red borscht (home-made or store-bought)
1 (200 g) pack of natural-flavoured New Whites
parsley leaves for garnishing
Cooking directions
Add sliced New Whites to red borscht. You can garnish the dish with fresh parsley leaves; add salt and pepper to taste.
Cauliflower cream
For 3 persons in less than 15 minutes.
Ingredients:
0.5 head of cauliflower
50-100 g gorgonzola
100 ml cream
100-200 g New Whites
0.5 litre of water or mild vegetable stock
0.5 cup parsley leaves
sea salt and freshly-ground black pepper
freshly made croutons
Cooking directions
Rinse cauliflower, remove florets from the stalk and put them in a pan. Pour water and bring it to the boil. Strain, add fresh water or stock and bring it to the boil again. Blend all with cream, gorgonzola and parsley leaves. Pour hot soup into plates, top with diced New Whites and freshly-ground black pepper. Sprinkle with croutons.