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Courgette Soup with Basil and Cashew
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- 20 g brown rice
- 50 g cashew nuts
- 15 g olive oil
- 100 g onions, quartered
- 800 g courgettes, cut in pieces (5 cm)
- 2 garlic cloves
- 20 g fresh basil, stalks and leaves
- 450 g vegetable stock
- 5 g fresh mint leaves plus extra for garnishing
- ½ tsp fine sea salt
- 1 - 2 pinches ground black pepper
- per 1 portions
- 780 kJ / 187 kcal
- 7.3 g
- 13.2 g
- 11.6 g