Spring Veggie Soup & Sheep Bread

Spring Veggie Soup & Sheep Bread! Don't be sheepish and try this new recipe 🥣🐑


15 reviews



Chefclub Kids

Total time: 2 hours 15 minutes

Prep time: 10 minutes, Cook time: 35 minutes, Rest time: 1 hour 30 minutes

Ingredients for 3 people

1 onion

1 potato

1 3/4 cups of peas

0.4 cup of spinach

1 vegetable bouillon cubes

5 cups of water

1 3/4 cups of flour

1 tbsp of sugar

1 tsp of yeast

1 tsp of salt

2 tsp of melted butter

2 tsp of sour cream

2 tbsp of heavy cream

Balsamic vinegar

Basil leaves


1 egg yolk



Pastry brush


Step 1/4

In a pot add the vegetables, 1 litre of water, turmeric and bouillon cube. Boil on low for 20 minutes. Place in a blender until smooth.

Step 2/4

In a bowl add 3/4 cup of lukewarm, the yeast, sugar, salt and butter. Add the flour and knead the dough until smooth. Allow to rest 50 minutes.

Step 3/4

Degas and divide the dough into 3. Make small balls and create 3 sheep. Place on a baking sheet and allow to rest 40 minutes. Brush the sheep with egg yolk and bake at 375°F for 15 minutes.

Step 4/4

Serve the soup in a small bowl. Make flowers with the creams and the branches with the balsamic vinegar. Add the basil leaves as decoration and serve with the sheep bread. Enjoy!

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