Flooded River Stew
Based on:
TypeSoup
Serves4 people
DateOctober 4, 2026
Soup with a winding river of egg and courgette as a nod to the floods.
A comforting Spanish tomato-vegetable soup, served with a winding ‘river’ of halved boiled eggs and thin courgette slices flowing across the surface, resembling a river bursting its banks. The silhouette of the overflowing river is clearly visible in the bowl.
Ingredients
- 2 onions
- 2 cloves garlic
- 2 red bell peppers
- 2 carrots
- 2 celery stalks
- 1 courgette
- 1 can diced tomatoes (400 g)
- 1 liter vegetable stock
- 4 eggs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 bay leaf
- salt and pepper to taste
- fresh parsley for garnish
Method
- Peel and chop the onions and garlic.
- Dice the peppers, carrots, and celery.
- Heat olive oil in a large soup pot. Sauté onion and garlic for 2 minutes.
- Add pepper, carrot, and celery. Fry for 5 minutes.
- Stir in smoked paprika. Add tomatoes, stock, and bay leaf. Bring to a boil and simmer for 20 minutes.
- Meanwhile, hard-boil the eggs in 8 minutes. Rinse with cold water, peel, and halve.
- Slice the courgette into long thin strips (with a cheese slicer or mandoline). Blanch for 1 minute in boiling water, rinse cold.
- Remove the bay leaf from the soup. Coarsely blend with an immersion blender, leaving some texture.
- Season with salt and pepper.
- Pour the soup into a large bowl. Arrange the halved eggs in a wavy line over the surface, like a river. Drape the courgette ribbons flowing along the eggs, as overflowing water.
- Garnish with fresh parsley.
Serving notes
- Serve in a large bowl so the ‘river’ is clearly visible.
- Offer crusty bread to dip into the ‘flood’.
- Sprinkle extra parsley just before serving for a fresh green ‘bank’.
- Let guests ladle their own soup so the image remains visible until the last moment.