FRIJE

Instructions

• 1.   Be sure to follow the quantities indicated on the left to prepare your recipe!
  Peel the carrot, then chop it in the food processor with the sun-dried tomatoes for 10 seconds | medium speed. Reserve them in a bowl.
  Peel the garlic and onion, then cut the onion into quarters. Chop the onion, garlic, and ginger (it's spicy! Adjust according to your taste) in the food processor for 10 seconds | medium speed.
  Using a spatula, push the ingredients to the bottom of the food processor bowl.
• 2.   Preheat the oven to 200°C (180°C fan-forced).
  Add ½ tsp of cumin per person in the food processor.
  Sauté the garlic, ginger, and onion in a drizzle of olive oil for 3 minutes | 120°C | reverse mode | minimum speed.
• 3.   Add the carrot and sun-dried tomatoes, then pour 100 ml of water per person and crumble the bouillon cube on top.
  Let it simmer for 10 minutes | 100°C | reverse mode | minimum speed, then add the black beans (undrained). Season with salt, pepper, and black balsamic vinegar.
  Let it simmer for another 5 minutes | 100°C | reverse mode | minimum speed.
• 4.   Moisten the naan bread.
  Bake it on a rack for 3 minutes, then cut it into quarters.
• 5.   Reserve ⅓ of the vegetables in a separate bowl.
  Blend the remaining soup for 60 seconds, gradually increasing the speed to the maximum.
  Add the reserved vegetables to the soup and mix.
  Taste, then season with salt and pepper if needed.
• 6.   Serve the soup in deep plates or large bowls.
  Sprinkle with cream, dill, and slivered almonds. Serve with two pieces of naan bread per person.
  
  TIP: This stew is meant to be thick, however, you can add a splash of water to thin it out if desired.

Nutritional information *