Spring green bean soup

A light green bean soup in which tender beans and the spicy notes of Smoked Wheat & Soy Salami combine to bring the freshness of spring to life in a simple yet distinctive spoonful.

Ingredients:

2-3 tablespoons olive oil
150 g crumbled Smoked Wheat & Soy Salami
1 teaspoon paprika
2 medium potatoes, diced or sliced
500 g green beans
2 cloves garlic
salt
pepper
150 g vegan sour cream
2 tablespoons flour
water

Preparation:

Start by sautéing the Smoked Wheat & Soy Salami in hot oil, then add the bell peppers. After stirring, add the potatoes and beans. Pour in enough water to cover everything, then add the garlic and spices.
Cover and cook the vegetables until tender. Mix the vegan sour cream and flour, add a little of the hot soup and pour the mixture into the pot. Let it simmer for a few more minutes, and it’s ready.
Serve with fresh parsley and sourdough bread.

Enjoy!