Spread with Soybeans and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ cup soybeans
- 1 carrot (s)
- 1 small zucchini
- 1 medium bell pepper (s)
- 1 tomato (s)
- 1 May turn
- 1 onion (s)
- 3 cloves garlic
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- some marjoram
- salt
- Paprika powder
- Curry powder
- Tomato paste
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Let the soybeans soak for 12 hours according to the package instructions. Pour the soybeans into a sieve and rinse under running water. Add 2 cups of water to each swollen cup of soybeans and cook over a medium flame with a little salt until the water has boiled off.
- Dice the onions. Chop the herbs into small pieces. Cut the zucchini, bell pepper, tomato, carrot and beetroot into pieces, but do not mix yet. Peel the garlic. Sweat the onion cubes with the carrot and the turnips in a saucepan with a little oil and a lid, but do not let them brown. Add the rest of the vegetables and cook.
- When the soybeans are tender, add them to the vegetables with the herbs and garlic. Puree the mixture and season with the spices. If necessary, bring to the boil again and fill into glasses.
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