Recipes / First course
Difficulty Easy
20 MIN
In a pot
6 Portions
Partners
1
Chop the onion, celery and carrot, then crush the garlic. Pour into a pan with 2 tablespoons of oil and 2 teaspoons of CANNAMELA smoked paprika.
2
Brown over a low flame, then add the legumes and a pinch of salt.
3
Cover with 1 litre of vegetable stock and cook for 30 mins.
4
Next, blend 1/3 of the soup and put everything back into the pot with 250 ml vegetable stock. Cook for a further 15 mins.
5
Cut the bread into strips, place on a baking tray lined with baking paper and sprinkle with CANNAMELA smoked paprika.
6
Bake at 200° for 10 min.
7
Serve the legume soup with the CANNAMELA smoked paprika bread.
