Minestrone / vegetable Soup – vegetarian variant – luxury with green Caviar
1 medium potato, peeled and diced
200 g boiled white beans
1 medium carrot, peeled and diced
2 celery, diced or sliced
Half middle zucchini, cut
1 small onion, finely diced
2 garlic cloves, chopped
½ teaspoon dried oregano
1 chilli pod
1 bay leaf
1 can of diced tomatoes
3 – 4 cups vegetable broth
1 1/2 tablespoon soy sauce
Freshly ground pepper
20 gr of seagrapes (prepared according to instructions)
Take a large pot, add water (not oil) and the onions and garlic until done. Then vegetables which are in stock such as carrot, celery, zucchini. Add oregano and bay leaf. Until the vegetables are simmered. Then add the vegetable stock with potatoes and tomatoes. When the soup boils, put a lid on the pan and simmer over medium heat until the potatoes are cooked.
Add the tomatoes, 3 cups (710 ml) vegetable stock and potato and bring to the boil. Reduce the heat to medium and cover the pot. Simmer slowly until the potato is cooked through. Then add beans, soy sauce to the pot and warm.
Just before serving garnish the ocean grapes in each bowls and enjoy.