INGREDIENTS FOR 6 SERVINGS:
- 60 g Mill & Folks pea protein cubes
- Half a pack of Mill & Folks gluten-free pasta with red lentils (100 g)
- 285 g cooked corn (or sugar-free canned corn)
- 1 red bell pepper (50 g, stem and seeds removed)
- 1 carrot (100 g, peeled)
- 1 small onion (100 g, peeled)
- 2 cloves of garlic (12 g, peeled)
- 1 tablespoon of seasoning (5 g)
- 150 g sugar-free coconut yogurt
- 40 g Mill & Folks millet flour
- 1.8 l water
- 1 tablespoon of coconut oil (8 g)
- Himalayan salt, bay leaf, ground nutmeg, ground mixed pepper, a bit of tarragon can also be added
PREPARATION:
Fry the finely chopped onion and garlic in coconut oil, then add the diced carrot and continue to fry until nicely colored. Add water and season to taste. Add the diced red bell pepper and corn. Cook until become soft, then thicken with a mixture of coconut yogurt and millet flour. Add the pea protein cubes to the soup and cover for 10 minutes. Cook the pasta according to the instructions, then serve with the hot soup.
