Even on Summer days you can enjoy an healthy soup
INGREDIENTS:
40g Sicilian brown lentils
40g white or brown rice
1 topinambur
1 small potato
1 small carrot
1/4 coliflower
2g ginger
4 garlic cloves
1 sciallot
Salt, black pepper, extra virgin olive oil, kloves, coriander, red paprika, bay leaf
TOPPING: you can top up with pinenuts slightly fryed or roasted, fresh coriander, lime juice and extra virgin olive oil
1 Chop ginger, garlic, sciallot and carrot then slightly fry them in a pan adding all the spices and cooking at very low fire.
2 Add the chopped topinambur,potatoes lentils and rice and cover with 500ml boining water, add salt and let it cook for 20 min using low fire and a cover.
3 Make sure the veggies are always covered with liquid. Add water if necessary.
4 When lentils and topinambur are soft turn the fir off and take the bay leaf and the kloves away. Blend half of the soup leaving the other half hole.
5 Top it as you like it and serve hot or cold
