Central Switzerland Lenten Soup

Perhaps your new favorite bean dish:

Soak the dried beans and peas separately in cold water for one night.

Defrost spinach for a few hours, chop coarsely. Prepare white cabbage (ready to cook, e.g. peel, remove woody parts and dirt), rinse, cut into strips, remove peel from carrot, cut into wheels about 1/2 cm thick (cut larger ones in half). Remove the skin from the onion, chop, sauté in the clarified butter.

Add the drained beans, peas, cabbage and carrot, steam briefly and extinguish with water. Add the bouillon cubes and simmer the soup on low heat for thirty minutes with the lid closed.

Remove the peel from the potatoes and cut them into 1.5 cm cubes. Defrost the cauliflower a little bit, cut the bigger roses and add them to the soup together with the potatoes, simmer for another twenty minutes, add the spinach at the end.

To thicken, stir the flour and milk into a paste, pour into the soup and let it bubble while stirring.

Finally, add the cream and season the soup and sprinkle with parsley before serving.

For 2 people: preparing a smaller mass is not worth it. Better: cook the whole mass, take away half of the soup before setting with flour and cream and freeze. Bind the rest with half of flour, milk and cream.

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