Peel onion, cut into cubes and sauté in 20 g butter until translucent. Add the grits, sauté briefly, douse with the hot vegetable soup and simmer for 20 minutes with the lid on low heat.
Pluck basil leaves, put a few aside for decoration, crush with juice of one lemon and remaining butter.
Stir basil leaves into soup, season with salt and pepper and serve with 1 tbsp yogurt each.
3g egg white 12 g fat 10 g carbohydrates
By reducing the butter accordingly, calorie and fat content naturally reduce.
Time required : 25 min.
Tip: Use creamy natural yogurt for an even finer result!