Preparation
Heat the butter and olive oil in a deep pan.
Finely chop the garlic and mushrooms, and sauté until they’re soft.
Add salt, pepper and the wine and stir for 1-2 minutes.
Add the vegetable broth and bring to a slow boil for 10-15 minutes.
Using a hand blender, beat the soup while adding the yoghurt.
Stir and serve, adding some chives and a few drops of truffle oil.
Preparation
Cut the bottom part of the asparagus and use a peeler to clean the stalks.
(Tip: Hold a stalk of asparagus from its two ends and bend until it breaks.
Keep the upper part and cut the rest of the stalks at the same point.)
Cut the asparagus, leek and onions in small pieces, of approximately 1cm.
Heat the olive oil in a saucepan and sauté all the vegetables, stirring for 5 minutes.
Add a pinch of salt, some freshly-ground pepper and the vegetable broth.
Cover the saucepan and simmer for 10-15 minutes, until the asparagus has softened.
Add the almond drink and use a hand blender to create a smooth soup mixture.
Once the soup has been brought to a boil, remove from heat, add the juice from a half lime and a pinch of Cayenne pepper.
Serve with some toasted almond flakes and finely chopped chives.
(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)
Preparation
In a pan, heat the olive oil and sauté the onions for 5-6 minutes.
Beat the tomatoes in a food processor and place them in the pan.
Add the broth and simmer for 10-12 minutes.
Add the groats and continue cooking for 8-10 minutes.
Remove from heat and add the yoghurt and basil.
Stir and serve.
As an option, you can add a spoonful of yoghurt on every dish.
