FRIJE

Instructions

• 1.   Roughly chop the vegetables and set aside the seeds.
  Peel the onions and dice them.
• 2.   Pour the olive oil into a large pot. Sauté the onions over medium heat for about ten minutes until they start to caramelize.
  Then add the diced carrots and butternut squash, (saffron), and cover with water (or chicken broth).
  Bring to a gentle boil, then simmer until tender (20 min).
• 3.   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.
  Toast the pine nuts and/or pumpkin seeds in a dry skillet for 5 minutes.
  Option: Coat the seeds in honey and caramelize in the oven at 180°C or in a skillet.
• 4.   When the vegetables are cooked, blend in a blender with more or less cooking water depending on whether you prefer the soup more liquid or thicker.
  Intense orange option: add orange zest and let it infuse for 5 minutes before blending.
• 5.   Divide the soup into four bowls.
  Add the juice of half a freshly squeezed orange - OR - half a goat yogurt in each bowl and mix roughly.
• 6.   Finish each bowl with a halved egg, toasted and/or caramelized pine nuts and/or seeds, coriander leaves, a pinch of fleur de sel, and some pepper.

Nutritional information *