Ingredients
Instructions
Rinse the rhubarb and strawberries and cut them into pieces. Gently boil for 20 minutes with the remaining ingredients.
Blend half of the cooked soup for a few seconds in a blender, then pour it back into the pot.
Allow it to cool before serving with whipped cream.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 14 g |
| protein | 1 g |
| carbohydrates | 2 g |
| fat | 0 g |
| fiber | 2 g |