22minutes, 12 of them waiting
331Calories
17gProtein
1serving
Broccoli and peas, briefly cooked and blended, turn creamy by themselves. A spoon of yoghurt on top, and the soup is done before it loses its colour.
Ingredients
Forserving
- 250 gBroccoli
- 100 gPeas, frozen
- 400 mlVegetable stock
- 40 gOnion
- 10 gOlive oil (1 tbsp)
- 40 gGreek yoghurt, 0% fat
- Salt, pepper, lemon
How to make it
- Soften the onion in the oil. Add the broccoli florets and stock and cook for eight minutes.
- Add the peas for three more minutes. No longer, or everything turns grey.
- Blend, then salt, pepper and a squeeze of lemon. Yoghurt on top.
One tip
The cooking time is short so the soup stays green. Green vegetables cooked too long look like yesterday.
Nutrition per serving
| Calories | 331 |
|---|---|
| Protein | 17 g |
| Fat | 12 g |
| Carbs | 39 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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