Herbal soup
with Mistletoe Gingko Tea

Ingredients for 4 servings

3 Stk. spring onions 
2 tbsp olive oil
1/2 bunch parsley 
1/2 bunch chives
750 ml vegetable soup 
2 pyramid bags FLORAGOLD® Mistletoe Gingko Tea
2 tbsp sour cream
  Salt and pepper
  Pine nuts (optional)
  Parsley and thyme, fresh (decoration)



Clean and slice the spring onions. Chop the parsley and chives finely.


Heat the olive oil in a saucepan, fry the spring onions until they are transparent.


Add the herbs and fry them briefly. Then infuse with vegetable stocke and simmer on a medium heat. And two pyramid bags of FLORAGOLD® Jungbrunnentee® and cook for 15 min.


Then remove the tea from the soup and mix the soup with a hand blender until it is creamy.


Add sour cream, puree again. Garnish the herbal tea soup with a few drops of olive oil and fresh herbs.


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