Spicy Bean Soup

Ingredients

• 300 g dried white beans
• 0.75 l vegetable broth
• 100 g heavy cream
• 1 onion
• 2 Bay leaves
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• white pepper
• 8 mint leaves
• 1 tbsp black sesame seeds
• 8 tbsp pumpkin seed oil
• 1 tsp paprika powder (spicy)
• 1 pinch ground chili peppers
• 8 slices flatbread
• 4 tbsp olive oil

Instructions

1. 1.

   Soak beans overnight covered with water. For the spice oil, mix pumpkin seed oil with spices and let steep.

2. 2.

   On the next day, drain beans and peel onion, halve it and dice finely. Sauté onions in olive oil, add beans, bay leaves and crushed garlic, deglaze with vegetable broth, bring to a boil. Simmer on low for about 1½ hours until beans are tender, then puree and strain through a sieve. Finish soup with cream and season with salt and pepper.

3. 3.

   Roast flatbread slices under the grill in the oven, brushing them lightly with olive oil. Serve soup in preheated bowls or decorative glasses, garnishing with mint, spice oil, and sesame seeds, accompanied by the toasted bread slices.