Camelina soup

Soup
2 tbsp. (30 ml) Signé Caméline virgin camelina oil
½ fennel, finely chopped
½ rutabaga, finely chopped
1 yellow onion, finely chopped
3 Nantes carrots, finely chopped
3 garlic cloves, minced
1 tbsp (15 ml) Italian herbs
1 tbsp (15 ml) garlic powder and/or onion powder
½ cup (125 ml) orzo
1.5 L broth of your choice
1 liter of water
1 package of baby spinach
2 tbsp. (30 ml) Signé Caméline roasted camelina seeds

Eggs
12 eggs, beaten

Croutons
6 slices of multigrain bread
1 tbsp (15 ml) Signé Caméline virgin camelina oil

1. In a cauldron over low heat, put the camelina oil, fennel, rutabaga, onion, carrots and garlic. Cook for 5 minutes, stirring regularly.
2.  Add the herbs, garlic powder and orzo to the pot. Mix well to coat.
3. Add broth and water to the cauldron. Bring to a boil, cover and simmer for 15-20 minutes.
4. At the end of cooking, add the eggs in a thin stream and then the spinach. Season aggressively with salt and pepper and mix well.
5. For the croutons: cut the slices of bread into small pieces. Send to the airfryer with camelina oil and season with salt and pepper. Cook for 6 minutes at 350.
6. Serve the soup with croutons and camelina seeds.

Trick:
To make sure your soup is well seasoned, taste it and adjust with salt and pepper if necessary!

Recipe credit : Fit cook