Ingredients
- 1 yellow onion (diced)
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 2 potatoes (peeled and chopped)
- 2 carrots (peeled and chopped)
- 1 kohlrabi (peeled and chopped)
- 170 grams broad beans (fava beans, 1 cup)
- 2 celery stalks, sliced
- 250 grams cauliflower (1/2 or small cauliflower, cut into bite-sized piece)
- 4 to 6 cups chicken stock (or vegetable stock, enough to cover the vegetables and depending on how thick you like your soups)
- 2 tomatoes, whole (large tomatoes, chopped)
- 1 1/2 tablespoons tomato paste
- 1 cup green peas (can use defrosted frozen peas)
- 4 large eggs ( optional)
- Gbejniet cheese (or any soft cheese like chevre, 1 per person)
- Salt and pepper, to taste
How to Make
-
Step 1: Heat a large skillet over medium heat and add the chopped onions, cooking until tender, add garlic and stir.
-
Step 2: Add in the cauliflower, carrots, kohlrabi, potatoes, celery, peas, and beans and keep frying until they get to a golden color.
-
Step 3: Add the chicken or vegetable stock and simmer the soup for approximately 45 minutes, turning the heat down to med-low.
-
Step 4: Add the tomato paste, chopped tomatoes, and peas (and more water if needed to cover the veggies), and cook another 15 minutes.
-
Step 5: Put in the cheese and cook for another 15 minutes.
-
Step 6: If you are using the eggs, crack them in during the last 10 minutes to gently poach them.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.