INGREDIENTS

Cup:

• Water

Oval Plate:

• 60 g (1/3 cup) blueberries

• 100 g blue grapes

Bowl:

• 60 g broccoli

• 1 sprig basil

• 200 ml (3/4 cup) vegetable broth (see basic recipe)

• salt, pepper

Plate:

• 25 g (1/4 cup) fusilli or rotini pasta

• 4 cherry tomatoes

• ½ mini cucumber

• 1 sprig basil

• 1 tsp olive oil

• salt, pepper

HOW TO MAKE IT

Oval bowl:

Wash the blueberries in a sieve under cold running water and drain. Rinse the grapes under cold running water, pluck them from the stalk and drain. Arrange the fruits in the oval bowl.

Bowl:

Wash the broccoli, cut into small pieces and set aside approx. 1 tbsp of the broccoli florets for later. Wash the basil, dab dry and pluck off the leaves. Bring the vegetable broth with most of the broccoli to a boil in a saucepan and simmer over medium heat for about 5 minutes until the broccoli is soft. Blend the soup together with the basil, add the broccoli florets to the hot soup and let sit for 2 minutes until the broccoli is soft. Season the soup to taste and pour it into the bowl.

Plate:

Cook the pasta in salted water according to package instructions. Wash and halve the cherry tomatoes, wash the mini cucumber and cut into thin slices. Wash the basil, dab dry and pluck the leaves. Mix the cooked pasta with the olive oil and arrange on the plate like a mouth. Arrange the cherry tomatoes and cucumber slices like eyes on the plate and season lightly, decorate with the basil leaves.

TIP

Enjoy :)