Berry and Fusilli Fruit Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 cups Fusilli
- 2.333 cups Blueberries (some set aside to garnish)
- 2 cups vegetable stock
- ⅔ cup Mascarpone (4 tbsp set aside to garnish)
- ½ cup Yogurt
- paprika
- 1 Tbsp lemon juice
- mint (to garnish, finely chopped)
Preparation steps
1.
Cook the pasta in salt water until al dente. Quench and drain well.
2.
Place the blueberries, stock, mascarpone and the yoghurt in a blender and purée finely. Season to taste with paprika, salt and lemon juice.
3.
Transfer the pasta to plates and pour the soup on top. Garnish with the remaining blueberries and the mascarpone. Sprinkle with a little paprika and garnish with the mint.
