Green Seed Soup with Basil

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

Tip:

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!

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