• 420 g/ 15 oz yellow pod beans
• 2 cups organic vegetable juice (a mix of tomato, beet, cabbage, carrot , celery root, onion juice and red bell pepper pulp)
• ½ tsp hot smoked paprika
• 1 handful curled parsley leaves - finely chopped
• 1 onion
• 1 ½ Tbsp finely chopped dry vegetables (a mix of carrots, parsley leaves and roots, parnips, red and white onions, tomatoes and celery root)
• Salt - to taste
• ½ green kohlrabi
• 2 small carrots - sliced

Pour the vegetable juice and some water in a 2 ½ l/ 85 fl oz pot so that your pot is halfway-full. Add some salt and bring to a boil.

In the meantime, wash the bean pods and snap off ends.  Then cut or snap them into 5-6 cm/ 2 ¼  inch pieces.

Wash carrots and parsley leaves. Peel and slice the carrots then finely chop the parsley leaves. Peel the onion and cut in half.  Wash the kohlrabi, trim and peel then cut into ¾ cm/ 1.3 inch thick sticks.

When the content of the pot starts boiling, taste and add more salt if necessary then the hot paprika. Toss in dry vegetables, onion halves, carrot slices and bean pods. Cover the pot but not completely, leaving a small opening. Boil over medium heat for 5 minutes then toss in the kohlrabi sticks. Let it boil for another 10 minutes or so, toss in the chopped parsley and let it boil for 2 minutes. Remove the onion from the pot.

Serve while still warm or cold along with some plain yoghurt. Decorate with parsley leaves.

Bon appétit!

Servings: about 4

Ready in: 50 minutes