Ingredients
- 2 bunches of carrot tops
- 2 yellow onions
- 4 medium potatoes
- 4 tablespoon(s) of walnut oil
- 2 teaspoon(s) of turmeric
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) of coriander
- 150 cl of vegetable broth
- 3 slices of stale bread
- 1 clove of garlic
- 50 g peanuts
- 250 g of fresh cheese (fresh goat cheese)
Preparation
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Wash and dry the carrot tops, then roughly chop them. Peel and chop the onions. Peel and cut the potatoes into cubes. In a saucepan, heat 2 tbsp. tablespoon of walnut oil, brown the onions with the spices for 5 minutes. Add the tops and potato cubes, cook again for 5 minutes. Pour in the broth and cook over medium heat for 25 minutes.
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Meanwhile, rub the bread slices with the garlic clove, then cut them into cubes. Drizzle them with the remaining oil and fry them in the pan for 5 minutes with the peanuts until the croutons are golden and crispy.
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Once the vegetables are cooked, put the soup in a hand blender, then add the diced fresh cheese. Adjust the seasoning with salt and freshly ground pepper. Serve with the croutons and sprinkle with peanuts.
