In the celebration that broad beans are now in season, and as the weather gets warmer we are on our way to our final few batches of soup, we are sharing with you a simple and nourishing recipe from our e-book Plant-Based on a Budget!
| 1 | Onion |
| 4 | Cloves of Garlic |
| 1 | Tbsp of Olive Oil |
| 4 | Celery Stalks |
| 2 | Large Carrots |
| 1 | Zucchini |
| 1/2 | Head Broccoli (Or Cauliflower/Cabbage/Kohlrabi) |
| 5 | Small Potatoes |
| 150g | Cooked Broad Beans (and/or Green Peas) |
| 2 | Large Tomatoes |
| 3 | Tbsp Tomato Paste |
| 2 | Vegetable Stock Cubes |
| 6 | Small Fresh Gbejna |
| 6 | Fresh Eggs |
| Taste | Parsley, Salt and Pepper to Top |
5 Steps to the Perfect Widow’s Soup
- Dice the onion and garlic, and add into a large pot
with the olive oil to cook down. - Dice and add the rest of the vegetables, and allow
to cook slightly. After about 10 minutes, add the
tomato paste and mix thoroughly. - Add enough water to cover the vegetables about 1
inch. Add in the seasoning and let simmer for 45
minutes (until the potatoes are fully cooked). - Add the fresh cheese and eggs, and cook through
for another 5-10 minutes. Until the eggs are fully
cooked. - Garnish and Serve!
Looking for more delicious and healthy recipes? Check out our recipes page where you can find all of our previously posted recipes!
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