Ingredients
- 2 potatoes
- 1 bay leaf
- 1 handful parsley
- 240 ml water
- 220 gr carrots (grated)
- 200 gr green bell pepper
- 150 gr celery
- 130 gr dry soybeans
- 50 gr ghee
- 16 gr wheat flour (whole)
- 16 gr soy flour
- 1 gr marjoram
- 1 gr sage
- 1 gr salt
- 1 gr pepper
Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender. In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds. When it thickens, serve.
