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Rooibos Vegetable Soup

Peel and dice carrots and celery root. Cut cabbage leaves in squares and finely dice onions. Heat oil, sautée onions, add carrots and celery, then add tomata paste, top with hot stock and tea and cook until done. Add cabbage and spices to taste, bring to a boil and serve.

For 4 servings you need:

  • 1/2 l Rooibostea
  • 1/2 l vegetable stock
  • 2 tbsp olive oil
  • 40 g onions
  • 100 g carrots
  • 1 celery root
  • 50 g cabbage
  • 20 g tomato paste
  • salt and pepper
  • Oregano
  • Sage