Ingredients for 4 persons
|1 bag||Dr. Karg's wholegrain snack (110 g) (e.g. Cheese & Pumpkin Seed)|
|1||clove of garlic|
|50 g||celery sticks|
|2 tbsp||extra virgin olive oil|
|1 l||vegetable stock|
|1/2||stick of leek|
|200 g||tinned Borlotti beans|
|1||pinch of sugar|
Peel and finely chop onions and garlic clove.
Clean and wash vegetables and slice into small pieces.
Fry celery, onion and garlic lightly with 2 tablespoons of olive oil, pour in the vegetable stock and let boil.
Add carrots, leek, potatoes, thyme and oregano and cook for 10 minutes.
Then add Borlotti beans, peas, cauliflower and broccoli and cook for further 10 minutes.'
Add tomatoes and courgette and cook for another 3-4 minutes.
Season the soup with a pinch of sugar and pepper and salt.
Serve in a soup plate with the wholegrain snacks either on top of the soup or as side-dish.