Veggie “Fish Soup” with Lemon Croutons
30 min
Veggie
1360
For 2 Portions
100 g
spinach, fresh
10 g
cashew butter
6 g
parsley, fresh
2
nori seaweed
2 slice(s)
sandwich bread, seeded
1
shallot
1/4
lemon
2 tbsp
olive oil
2/3 l
vegetable broth
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Thoroughly wash lemon with hot water. Using a peeler, remove the zest and chop into thin strips with a knife. Halve lemon and squeeze out juice.
3. Heat some oil in a pan and steam lemon peel for about 2 min. Then, remove peel keeping the oil in the pan.