[RECETTE] Traditional lean soup

And what if we cook a traditional lenten soup, a modest meal in the spirit of sobriety of this time of preparation for Easter? Here is the secret to the famous recipe of Catherine Bourne, Governess of the Episcopal Vicariate of Geneva.

Lent is a liturgical season of forty days of fasting established by the Catholic Church to commemorate Jesus’ fast in the wilderness. This time of sobriety and Lenten cooking prepares Christians for the Easter holiday. It is also an opportunity to prepare simple and delicious meals that will change your daily life. As well as this traditional lenten soup prepared according to the recipe of Catherine Bourne, governess of the Episcopal Vicariate of Geneva. Full of flavors, it is made from seasonal vegetables. Despite the ease of preparation, we must not forget that a good soup needs good ingredients. Here is the prescription:

lean soup

For 4 persons, preparation: 30 min, cooking: 30 min

Ingredients: ½ onion, carrot, leek, cabbage, turnip, celery, potato, tomato concentrate, broth, salt, pepper, paprika, cumin, olive oil.

Training :

1. Peel, clean, wash and cut the vegetables into pieces.

2. Sauté the onion, carrot, leek and cabbage in a skillet with a few tablespoons of extra virgin olive oil.

3. When everything has melted, add the broth and water.

4. Add turnips and celery.

5. Prepare vegetables and add some tomato concentrate.

6. Halfway through cooking, add the potatoes.

7. Cooking time is about 30 minutes.

8. Season the soup with paprika (it gives a nice color and a little spiciness) and ground cumin.

9. Taste and add salt and pepper.

10. We shift the soup into a blender.

Soup is ready to serve!


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