Camelina soup

Preparation: 25 minutes | Cooking time: 30 minutes | Servings: 6 servings

Ingredients:

Soup

2 tbsp. tablespoon (30 ml) of virgin camelina oil Signé Caméline

½ fennel, finely chopped

½ rutabaga, finely chopped

1 yellow onion, finely chopped

3 Nantes carrots, finely chopped

3 cloves of garlic, chopped

1 C. tbsp (15 ml) fine Italian herbs

1 C. tbsp (15 ml) garlic powder and/or onion powder

½ cup (125 ml) orzo

5 L of broth of your choice

1 L of water

1 package of baby spinach

2 tbsp. tablespoon (30 ml) roasted camelina seeds Signé Caméline

Eggs

12 eggs, beaten

Croutons

6 slices of multigrain bread

1 C. tablespoon (15 ml) of virgin camelina oil Signé Caméline

Preparation:

1. In a pot over low heat, put the camelina oil, fennel, rutabaga, onion, carrots and garlic. Cook for 5 minutes, stirring regularly.

2. Add the herbs, garlic powder and orzo to the pot. Toss well to coat.

3. Add the broth and water to the pot. Bring to a boil, cover and simmer for 15-20 minutes.

4. At the end of cooking, add the eggs in a thin stream and then the spinach.

5. Season aggressively with salt and pepper and mix well.

6. For the croutons: cut the slices of bread into small pieces. Send to the airfryer with the camelina oil and season with salt and pepper. Cook for 6 minutes at 350.

7. Serve the soup with the croutons and camelina seeds.

Tips:

To make sure your soup is well seasoned, taste it and adjust with salt and pepper if necessary!

The recipe on video !

Recipe credit: Le Fit Cook