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Carrot coriander soup and tikka salmon with steamed vegetables
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Ingredients
- 450 g carrots, 150 g cut into slices (approx. |5 mm) and 300 g cut into chunks
- 200 g broccoli florets
- 4 fresh salmon fillets (150-180 g each)
- ½ - 1 tsp salt, plus extra to taste
- 2 pinches freshly ground black pepper
- 4 tsp tikka paste
- 50 g red lentils
- ½ lemon, zest only
- 2 cm fresh ginger, sliced
- 100 g onions, cut into quarters
- 1 garlic clove
-
50
g butter, cut in pieces
or 50 g olive oil - 700 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 2 sprigs fresh coriander, plus some extra leaves to garnish
- 100 g milk
- 4 tsp cream, to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 2360 kJ / 564 kcal
- Protein
- 39.4 g
- Carbohydrates
- 23 g
- Fat
- 35 g
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