Consent with cookies

In order to offer you a better shopping experience we and some of our partners use cookies. Thanks to them we remember what you have in your shopping basket, if you are logged in, how you filter products, etc. They prevent us from offering you inappropriate advertising. They also help us to improve our website.

But we need your consent to process them. Thank you for granting it and we promise to treat your data responsibly.

Setting consent with cookie categories
Technical

without these cookies our website will not work .

ALWAYS ACTIVE

Preferential and advanced features

so that you don't have to set everything up again and so that you can connect with us, for example, via chat .

Analytical

so that we know how you are behaving on the website and so that we can further improve our website .

Marketing

so that we don't bother you with inappropriate advertising .

Jump to product categories Jump to shopping cart Jump to navigation

Cress and leek soup

  • 4 portions
  • 25 minutes
  • Gluten-free recept

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 recept

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:

To leave a review, please log in.

Support

Keep an overview

Sign up for our newsletter and you'll know everything first.

By sending the e-mail, you give your consent to processing of your personal data