Ingredients for 4 servings:
- 1 small piece of celery root (cleaned 170 g)
- 1 teaspoon coconut oil (4 g)
- 1 carrot (peeled 178 g)
- 2 spring onions (cleaned 30 g)
- 2 celery stalks (126 g)
- 2 garlic cloves (cleaned 11 g)
- 5 Brussels sprouts (73 g)
- 1 tablespoon salt-free seasoning (4.5 g)
- 25 g Mill & Folks pea protein cubes
- 20 g thick coconut milk (aldi, canned)
- 20 sugar-free coconut yogurt
- 20 Mill & Folks millet flour
- Himalayan salt, pepper, bay leaf, tarragon, to taste
- 1 lemon slice
- 1 liter of water
Preparation:
Clean the vegetables and cut them into small pieces (carrots into rings). Fry the carrots in the coconut oil (this gives the nice color), then add the other vegetables. Pour water and season with salt-free seasoning, salt, pepper, and bay leaves to taste. When the vegetables have softened, mix together the coconut yogurt, coconut milk, millet flour and tarragon, take a little soup for this and mix thoroughly until there are no lumps, then pour it in the soup. Mix it in well. Add the lemon slice and boil for a few minutes. Remove from the heat, add the pea protein cubes and cover for 10 minutes to soften the cubes (take into account that the cubes absorb three times the amount of liquid, so you may need to add water to taste).
