A recipe in which boiled soybeans meet carrot, potato, and spices and turn into a filling soup. Enriched with vegetables, this soup offers a warming and nourishing option for everyday tables.
Sauté the onion in olive oil until softened, add the tomato paste and cook for another minute or two.
Add the potatoes, carrots and boiled soybeans, then pour in water to cover; once it boils, cook over low heat for 25 minutes until the vegetables are tender.
Add red pepper flakes, salt and black pepper; lightly mash some of the vegetables with the back of a spoon to give the soup body.
Divide the soup among bowls, sprinkle with parsley and serve hot.
Important: Don't forget to skim the foam while boiling the soybeans, otherwise the soup's taste may stay bitter. Allergen: soy legumes can cause an allergic reaction, those with a soy allergy should not consume it.
If you lightly blend the soup over low heat and leave it semi-smooth, you get a richer result in both texture and consistency.
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