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Herb Soup with Cottage Cheese
Ingredients for 1 serving:
2 slices ginger
250ml filtered water
1 sprig dill
1 sprig flat-leaf parsley
1 small bunch chives
1 stalk lemon balm
1 spring onion
1 tblsp rapeseed oil
¼ chili pepper
3 dsps cottage cheese (low fat)
Place the slices of ginger in water that has been filtered using a BWT table water filter, and leave them to infuse for half an hour.
Wash the herbs (dill, parsley, chives, lemon balm) and chop or cut finely. Peel the shallot and cut it into small pieces. Cut the spring onion into thin rounds. Heat the oil in a pan, heat the shallots and spring onions for a short time and pour the ginger water over them. Leave to simmer for around 5 minutes and then remove the slices of ginger. Finely chop the chili pepper. Season the cottage cheese generously with salt, pepper and the caraway seeds. Combine all the ingredients and liquidise them with the hand blender to make a soup, and then add the herbs.
Herbs: The dark green colour in herbs contains valuable chlorophyll, which increases the oxygenation of the blood and therefore the brain. It dilates the blood vessels and so helps keep your mind alert and your concentration focused.
Cottage cheese: Contains relatively little fat, is rich in calcium and assists nerve function. The amino acids in cottage cheese help boost concentration and memory.
Store in the fridge as a cold soup. The herb soup also tastes great hot with gnocchi as a layered dish. Anyone who loves fish will relish the addition of smoked salmon to the soup.
Mix peas into the soup occasionally, as they are a perfect source of glucose, the fuel for the brain. There is hardly a vegetable richer in protein than peas, and this natural combination enhances cognitive capacity.