Stuffed vegetable soup
Preparation method
Fry the potato, carrot, onion, leek and garlic in the olive oil until the onion is translucent. Add the stock and mustard and let it steep for 15 minutes over low heat. Stir in the peas, beans, tomato and parsley and let it steep for another 2 minutes. Season with salt and pepper and serve in small bowls.
Ingredients
- 1 large potato, peeled and cubed
- 1 carrot, thinly sliced
- 1 onion, in rings
- 1 leek, sliced into rings
- 1 garlic clove, minced
- 3 tbsp olive oil
- 1 1/2 liters of vegetable stock
- 1 tbsp mild mustard
- 100 gr green peas (frozen)
- 100 g white beans (jar)
- 2 tomatoes, seeds removed and chopped
- a handful of parsley (±4 g), finely chopped
- salt and pepper
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