Cream of green beans soup with garlic toast

  • Induction hob
  • Cooking cycle: Precise simmering (90°C)
  • Vege

Ingredients (serves: 4)


  • Green beans 1 kg
  • Leek ½
  • Potatoes 0.5 kg
  • Garlic cloves 6 pcs.
  • Vegetable stock 1 l
  • Juice of ½ lemon
  • Salt and pepper
  • 18% cream
  • Chive oil and chilli oil
  • Sunflower/pumpkin


  • bread
  • butter 1tbsp
  • salt


  • Turn on the Simmer cooking cycle (90°C) on your Amica induction hob.
  • Fry chopped leek and 3 garlic cloves in a pot until they are glazed.
  • Add chopped potatoes and fry.
  • Add peeled and chopped green beans and pour vegetable stock a little below the level of the vegetables.
  • Simmer for about 30 minutes until the beans and potatoes are tender.
  • Blend the soup until smooth. Season with salt, pepper and lemon juice.
  • Pour the soup into a bowl, garnish with sour cream, chive and chilli oil and roasted pumpkin and sunflower seeds.
  • Finally, sprinkle with freshly ground pepper and serve with garlic toast.


  • Turn on the Grill cycle (200°C) on your Amica induction hob.
  • Add butter and 2 cloves of garlic with peel and wait for it to melt.
  • Add the bread slices and fry until they are very crispy.
  • Finally, gently grate the garlic onto the toast and salt lightly.

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