Cream of tribelli soup

Tribelli®Cream 3 -Tribelli® - Enza Zaden


  • tribelli® mini
  • Garlic
  • Salt
  • Onion
  • Pepper
  • Ground cumin
  • Cream cheese
  • Meat stock
  • Cream


  • Dice the tribelli®.
  • Finely chop the onion and a clove of garlic.
  • Put a drizzle of extra virgin olive oil in a pot and cook the onion, tribelli® and garlic over a low heat.
  • Add salt.
  • Once the vegetables are soft, add 300 ml of stock and 100 ml of cream.
  • Bring to the boil and simmer over a medium heat to reduce, stirring occasionally, for about 10 to 12 minutes.
  • Add the cream cheese.
  • Remove from the heat and blend to obtain a smooth cream.
  • Season with cumin and pepper. Add more salt if needed.
  • Serve hot with diced tribelli® for decoration.

Substitute the cream and the cream cheese with soy milk with some corn flour added and use vegetable stock.