Chicory soup

Tagliatelle Parma


    • 4 stumps of Belgian chicory
    • 2 carrots
    • 1 red paprika
    • 1 big onion
    • 1 cube of vegetable stock
    • 1,5 L of water


Cut the vegetables.

First fry the onion with the carrots and red bell pepper. 
After a few minutes you can add the sliced chicory. 

Let it fry for a few minutes. Then add the water and vegetable stock. 

Let it boil over low heat for about 30 minutes. 
Mix the soup. 

Add a little bit of herb cheese and mix again. 

I served it with some dried tomatoes, herb cheese, cashew nuts and roasted paprika powder on top. 


Buon Appetito!

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