TEST

The soup season has started, and we enter it with this legumes and kale cabbage recipe,
full of fiber and vitamins, exactly what we need for the cold autumn evenings.

Ingredients (for 6 people): 1 turnip 3 cloves of garlic ½ red onion 3 carrots 100g of coral lentils 150g of red beans 100g broken peas 2 bouillon cubes Pot-au-feu bio 2 branches of chervil 3 branches of kale cabbage Olive oil Salt of Guerande Pepper

12h before preparing the soup, rinse the red beans, the coral lentils and the broken peas and soak them separately for 10-12h.

Then on D Day, boil 2 to 3 liters of water in a saucepan and add bouillon cubes, garlic, onion and turnip, then reduce to medium heat,
cover for 10 minutes to let the flavors infused.
Add the red beans, let it simmer for 30-35 minutes. Then, add the broken peas, let it simmer for 6-8 minutes, then lentils, let it simmer for 15 minutes.
Taste a red bean which must be both crunchy and melting.
If this is the case, throw in the simmering water kale leaves, previously minced. Let simmer again for 8 minutes.

Serve on a soup plate Three Seven vegetables and add broth according to your taste and your desires.
Add a pinch of salt, a good turn of pepper mill, some chervil leaves, a drizzle of olive oil.

Enjoy.