Bean soup with potatoes and carrots
Time
Preparation time: 20 min.
Cooking or baking time: 23 min.
Total preparation time: 43 min.
Before it becomes carnal at Christmas, a vegetable soup made of green broad beans and many vegetables tastes like it.
You can make a purely vegetarian version or add a few extra calories with cream, a few bacon cubes and sausage slices. Vegetarians taste of almond milk and refine with a few smoked tofu cubes.
ingredients
The basic soup
- 2 l vegetable stock
- 1 onion, in pieces
- 1 clove of garlic
- 2 carrots, peeled and minced
- 2 potatoes, peeled and in pieces
- 1 piece of celeriac, also in pieces
- 700 g wide beans, washed, flower and tail cut off and cut into pieces.
- 2 tbsp olive oil
- 1 tbsp flour
spices
- 1 tb of savory
- 1 tbsp Provencal herbs
- Pepper, salt, a little chili
preparation
- The onion is sweated in the pot with the olive oil, the vegetables are added and lightly roasted for three minutes.
- Then dust with the flour, stir well and deglaze with the broth. The spices are added and the soup is boiled for about 20 minutes.
- For the carnal version Add 120 g bacon cubes and add 4 small sliced Wiener sausages. Add them only after cooking, just before serving. Refine with a dash of cream.
- For the vegetarian version Cut a cube (200 g) of smoked tofu into pieces and add it to the soup with some tablespoons of almond milk.
Good Appetite!
