Vegetable soup with rye flour

Ingredients:

• 100 g rye flour
• 1 leek
• 2 carrots
• 1 celery stalk
• 500 g potatoes
• 50 g bacon
• 1/2 smoked sausage
• 1 hard-boiled egg
• 2 cloves garlic
• 1 bay leaf
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• Olive oil
• Salt, pepper

Instructions:

• 48 hours in advance, pour the rye flour into a bowl. 
• Mix with 300 ml of warm water. 
• Chop the garlic. Add it to the preparation. Mix well. 
• Cover with a cloth and let ferment in a warm place. 
• On D-day, slice the onion. 
• Brown it with the bacon without adding fat. Set aside.
• Peel the potatoes and carrots. Cut them into pieces. 
• Wash the leek and celery stalk. Cut them into thin pieces. 
• Cut the smoked sausage and egg into slices. 
• Sauté the vegetables in a saucepan. Cover with water. Leave to cook on a low heat for 1 hour and a half.
• Drain the vegetables, keeping the broth. 
• Dissolve the rye mixture with the broth. 
• In a saucepan heat the sausage, potatoes, egg, vegetables, bacon and onion. Add the bay leaf, oregano and parsley. Season with salt and pepper. 
• Add the broth to the rye. Cook for 15 minutes over medium heat. 

Nutritional advice:

This soup is nutritionally complete. It can be eaten in the evening as a full meal for example. You could also enjoy it with wholemeal flours of rye or other cereals.