‘Shorba’ Soup

Ingredients

250 gr carrots
3 spring onions
200 gr Lurpak butter
250 gr potatoes
250 gr. celery
250 gr. string beans
2 tsp grated cumin
4 cubes of beef stock
Salt and pepper

Method

1. Finely cut the spring onions, dice the carrots, potatoes, celery and string beans and sauté all the vegetables in the butter for 10 minutes.

2. Add the two cubes of beef stock diluted in 2 litres of water, the cumin and salt and pepper. Boil the mixture for 30-45 minutes until the soup becomes ‘shorba’…

Bon appétit!