FRIJE

Instructions

• 1.   Roughly chop the vegetables and sauté them in a drizzle of oil.
  Cover with water, bring to a boil and simmer until tender.
• 2.   Meanwhile, bring a small saucepan of water to a boil. Add the eggs and cook for 6 minutes, then rinse under cold water and peel them.
  Toast the pine nuts and/or pumpkin seeds in a dry skillet for 5 minutes.
• 3.   When the vegetables are cooked, remove them with a slotted spoon and blend them in a blender with a little cooking water (more or less depending on whether you like the soup thinner or thicker).
• 4.   Divide the soup into four plates.
  Add the juice of half a freshly squeezed orange OR half a goat cheese yogurt to each plate and mix roughly.
• 5.   Finish each plate with a halved egg, toasted pine nuts and/or seeds, coriander leaves, a little fleur de sel and pepper.