FRIJE

Instructions

• 1.   For the soup, bring 400 ml of water per person to a boil. Slice or crush the garlic and cut the carrot into rounds.
• 2.   Cut the spring onions into thin rounds. For the garnish, save 1 tbsp of the green part per person.
• 3.   Heat the olive oil in the soup pot and sauté the garlic, carrot, pumpkin cubes, curry, and the remaining spring onions for 2 minutes over high heat. Then add 300 ml of boiling water per person, crumble 3/4 of a bouillon cube per person into the pot, cover, and bring to a boil. Let the soup simmer for 14 to 16 minutes.
• 4.   Meanwhile, in a small saucepan, bring water to a boil for the eggs and cook them covered for 6 to 8 minutes. Then plunge them into cold water. Peel and cut them in half.
• 5.   Meanwhile, warm the pita bread in a pan without any fat: 30 seconds on each side over medium-high heat or a few minutes in the oven.
• 6.   Off the heat, add the peanut butter and blend using an immersion blender. Add a little water if necessary to achieve a smoother consistency. Season with salt and pepper.
• 7.   Pour the soup into bowls, place the eggs on top, and garnish with the green part of the spring onions. Serve with the pita bread.

Nutritional information *