Creamy lupin soup

Creamy lupin soup

Bio
My Organic Rapunzel Recipes
Soup
Vegetarian
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Preparation time
15min

source photo rapunzel

Ingredients

1,5
l water
1,5
tbsp Rapunzel clear soup stock
6
tbsp Rapunzel lupin flour
3
tbsp Rapunzel almond flour
1
tbsp lovage
1
tbsp Nori seaweed flakes
1
large pinch of turmeric
1
tbsp Rapunzel cashew mousse
*
Pepper
1
pinch of nutmeg

Bring the water to the boil, remove from the heat and carefully whisk in the vegetable stock.

Then gradually add both kinds of flour and beat to a smooth mixture with the whisk. Next add the lovage, Nori seaweed flakes and turmeric.

Leave the soup to simmer for 1 to 2 minutes, so that the proteins swell and form a velvety consistency.

Finally add 1 tbsp cashew mousse, pepper and nutmeg. For best results, leave the soup to stand, covered, for 10 to 15 minutes before serving.

Tip: You can add finely chopped courgette or tomato to enhance the soup. Simply add to the soup with the flour and leave to stand until the vegetables are al dente.

By the way, this soup (the whole 1.5 litres) contains no less than 107 g protein! That is about the same as a 400 g T-bone steak, but that also contains 80 g of fat. The soup, on the other hand, contains 31 g fat. Just one bowl of soup (300 ml) contains 21 g protein, about the same as 100 g of beef mince. It also only contains 33 g of carbohydrate, the equivalent of about 50 g of oats.

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