Camelina soup

25 minutes

31 minutes

6 servings


2 tbsp. (30 ml) Signé Caméline virgin camelina oil
½ fennel, finely chopped
½ rutabaga, finely chopped
1 yellow onion, finely chopped
3 Nantes carrots, finely chopped
3 garlic cloves, minced
1 tbsp (15 ml) Italian herbs
1 tbsp (15 ml) garlic powder and/or onion powder
½ cup (125 ml) orzo
1.5 L broth of your choice
1 liter of water
1 package of baby spinach
2 tbsp. (30 ml) Signé Caméline roasted camelina seeds

12 eggs, beaten

6 slices of multigrain bread
1 tbsp (15 ml) Signé Caméline virgin camelina oil

  1. In a cauldron over low heat, put the camelina oil, fennel, rutabaga, onion, carrots and garlic. Cook for 5 minutes, stirring regularly.
  2.  Add the herbs, garlic powder and orzo to the pot. Mix well to coat.
  3. Add broth and water to the cauldron. Bring to a boil, cover and simmer for 15-20 minutes.
  4. At the end of cooking, add the eggs in a thin stream and then the spinach. Season aggressively with salt and pepper and mix well.
  5. For the croutons: cut the slices of bread into small pieces. Send to the airfryer with camelina oil and season with salt and pepper. Cook for 6 minutes at 350.
  6. Serve the soup with croutons and camelina seeds.

To make sure your soup is well seasoned, taste it and adjust with salt and pepper if necessary!


Recipe credit : Fit cook