Ingredients for 6 servings:
For the soup:
- 250 g black beans (measured dry)
- 50 g Mill & Folks pea protein cube
- 1 tablespoon coconut oil (8 g)
- 30 g Mill & Folks millet flour
- 1 small sweet potato
- 1 onion
- 3 garlic cloves
- 2 carrots
- 1 parsley root
- half a bottle of arrabbiata tomato sauce (175 g)
- Himalayan salt, black pepper, caravay, paprika smoked on beech wood, bay leaf to taste
For the small dumplings:
- 50 g Bake-Free noodles flour mixture
- 2 g Himalayan salt
- 45 g water
- 3 g millet flour for pinching
Preparation:
Cook the black beans that were soaked in water the night before (or defrost them), then rinse them under running water. Fry the chopped onion in coconut oil, then stir in the pressed garlic and the spices and continue to fry them. Mix in the millet flour and smoked paprika, then pour water and tomato sauce over it. Add the carrot and parsley root, thet were cut into strips. Cook until semi-soft, then add the diced sweet potato and beans and simmer until done. For the small dumplings, mix the ingredients except for the millet flour and let it stand for 5 minutes, then pinch all the dough with the millet flour intom small pieces. Pour these into the boiling soup and continue to cook for 1, maximum 2 minutes. Before the soup is completely done, add the pea protein cubes, then turn off the heat and cover with a lid for 10 minutes. Let's take into account that the dumplings will thicken and the protein cube will absorb three times the amount of liquid (here 150 grams).
