Herbal yoghurt soup
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 2 Federation curly parsley
- 150 g cherry tomatoes
- 50 g Radish sprouts
- 2 (150 g each) Mug of whole milk-
- 7-10 Tbsp Yoghurt
- 1/2 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
Directions
- 1
Wash the parsley and dab dry. Put something aside for garnishing. Chop or puree the rest very finely. Clean, wash and quarter the tomatoes. Wash the sprouts and let them drip off.
- 2
Stir yoghurt, milk and chopped parsley until smooth. Season to taste with salt, pepper and paprika. Add tomatoes and sprouts. Arrange well chilled on plates garnished with parsley
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