![Spring Vegetable Soup with Herb Cubes Spring Vegetable Soup with Herb Cubes](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/aabe1bf0-b48b-49e3-9821-280f49153cfb/Derivates/21030218-e8bc-4789-b5ae-1b7546b1f350.jpg)
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Ingredients
Herb Cubes
- 2 slices white bread, torn in pieces
- 5 sprigs fresh parsley, leaves only
-
1
bunch fresh chervil, leaves only
or 1 bunch fresh tarragon, leaves only - 20 g milk
- 3 medium eggs
- 2 pinches fine sea salt
- 1 pinch ground black pepper
Spring Vegetable Soup
- 2 carrots (approx. 150 g), cut in sticks (1 cm x 4 cm)
- 100 g frozen green peas
- ½ leek (approx. 100 g), cut in sticks (1 cm x 4 cm)
- 150 g celeriac, cut in sticks (1 cm x 4 cm)
- 160 g onions, quartered
- 50 g cherry tomatoes, halved
- 1200 g water
- 5 g soy sauce
-
2
vegetable stock cubes (for 0.5 l each), crumbled
or 2 heaped tsp vegetable stock paste, homemade - 1 garlic clove, crushed
- 1 tsp fine sea salt
- 1 pinch ground white pepper
- oil, for frying
- Nutrition
- per 1 portion
- Calories
- 1085 kJ / 259 kcal
- Protein
- 13 g
- Carbohydrates
- 18 g
- Fat
- 15 g
- Fibre
- 4.8 g
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