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Brussels sprouts date soup with cashews

Brussels sprouts date soup with cashews

Preparation time:
20 min
Difficulty level:

Nutritional values:

32 g
18 g
26 g


Salt, table salt, sea saltSalt, table salt, sea salt ½ Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Cashews, cashew nutsCashews, cashew nuts 55 g
Dates (fresh)Dates (fresh) 20 g
Lemon (fresh)Lemon (fresh)½ (40 g)
Vegetable brothVegetable broth 250 g
Brussels sprouts (frozen)Brussels sprouts (frozen) 150 g


Step 1:
Soak the cashews in double the amount of water. After at least 4 hours, puree with a blender to a mousse.
Step 2:
In the meantime, clean the Brussels sprouts, wash and cook with vegetable broth over medium heat for 15-20 minutes. Then drain the Brussels sprouts and put some aside. Add the remaining Brussels sprouts with the cashew cream, dates as well as water little by little until the desired consistency is reached. Blend everything into a creamy soup.
Step 3:
Squeeze the lemon. Wash the parsley, shake it dry and chop it. Season the soup to taste with lemon juice, salt and pepper. Add the Brussels sprouts and dress with the remaining cashews and the parsley.

Macronutrient distribution:

The recipe Brussels sprouts date soup with cashews is composed of the following macronutrients.

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Kitchen utensils needed:

Hand mixer
Hand mixer
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