Cold Rhubarb Soup Recipe

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2 votes | 347 views

Cold, refreshing and nutritious.

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Cook time:
Servings: 4
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Ingredients

Cost per serving $1.80 view details

Directions

  1. Wash the rhubarb and carrot well and peel them. Cut the rhubarb into 2 cm pieces, grate finely the carrot.
  2. Heat in a pan 1 tbsp of oil put onto the finely chopped onion, sauté for 2-3 minutes. Add the vegetables, season with salt, pepper and anise. Pour onto the water bring to the boil and put a lid on, boil until everything become tender, it takes for about 6-8 minutes. Stir in the rest of the oil, leave to cool.
  3. Pour in a blender, add the cream and blend until really smooth. Put in the regrigerator and chill. Serve it very cold.
  4. If you find the taste too sour or unusual, do not add sugar! Instead of it add a little cream or milk.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 4 servings
Calories 149  
Calories from Fat 89 60%
Total Fat 10.14g 13%
Saturated Fat 6.16g 25%
Trans Fat 0.0g  
Cholesterol 33mg 11%
Sodium 51mg 2%
Potassium 483mg 14%
Total Carbs 13.45g 4%
Dietary Fiber 2.9g 10%
Sugars 5.83g 4%
Protein 2.86g 5%
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