FRIJE

Instructions

• 1.   Preheat the oven to 180 degrees and bring 400 ml of water per person to a boil.
• 2.   Slice the onion.
• 3.   Wash or peel the potatoes (Bildstar) and cut them into 1 cm pieces.
• 4.   Cut the broccoli florets into small pieces and the stems into chunks.
• 5.   Make three thin ribbons of zucchini per person and dice the rest.
• 6.   Heat half of the olive oil in the soup pot and sauté the onion for 2 minutes over medium-low heat.
• 7.   Add the broccoli and diced zucchini, then stir for 3 minutes.
• 8.   Add the potatoes and 300 ml of water per person to the pot, then crumble the bouillon cube over it.
• 9.   Let it simmer for 15 minutes covered.
• 10.   Meanwhile, in a hot grill pan, toast the pumpkin seeds for 2 minutes or until they start to pop. Then set aside.
• 11.   Now heat the remaining olive oil in the grill pan and cook the zucchini ribbons for 5 minutes over medium-high heat. Flip halfway through cooking.
• 12.   Meanwhile, bake the whole wheat olive bread for 8 minutes.
• 13.   Blend the soup using an immersion blender and add water from cooking if needed to thin it out.
• 14.   Stir in 1 tbsp of sour cream per person, then season with salt and pepper.
• 15.   Pour the soup into bowls.
  Garnish with the remaining sour cream and zucchini ribbons, then sprinkle with toasted pumpkin seeds and add pepper if desired.
• 16.   Serve with the whole wheat olive bread.

Nutritional information *