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Cress and leek soup

/ 5
  • 4 portions
  • 25 minutes
  • Gluten free

Ingredients

  • chicken broth 1,25 l (cold)
  • cress 1 bundle (roughly chopped)
  • freshly ground pepper according to taste
  • leek 2 pcs (roughly chopped)
  • plant oil 1/2 teaspoon
  • salt according to taste
  • turmeric 1 tablespoon
Gluten free

Method

Heat the oil in a large pot and at a mild temperature fry the leek until they are gold. We pour the broth and cook it until it starts to boil. Season to taste with slat and spices, we add cress and cook for 4 minutes. Mix the soup. We decorate it with turmeric and then serve it.

Wishing you an enjoyable meal – the KetoDiet team.

Suitable as:

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