Green soup recipe

Photo by Margaret Jaszowska on Unsplash

INGREDIENTS

1 liter of vegetable broth

300 g of young herbs (nettle, spinach, wild garlic, watercress)

1 small bunch of lettuce

2 medium potatoes

2 medium onions

2 cloves of garlic

2 tbsp.  olive oil

salt, freshly ground black pepper

 1. Peel potatoes, onions, and garlic and chop finely. Bring the broth to a boil. In a saucepan with a thick bottom, heat the oil, put onions and garlic, fry over medium heat until soft, 10 min.

 2. Add the potatoes, pour the hot broth, bring to a boil, cook until the potatoes are soft, about 15 minutes.

 3. Finely chop all the greens, including the lettuce, put in a sieve, place in a pan half full of boiling water, cover, and cook for a couple, 5 minutes. Add to the soup, salt, pepper, remove from heat, grind until smooth and serve immediately.

Rating: 5 out of 5.
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2 thoughts on “Green soup recipe”

  1. Pingback: Zucchini cream soup and dietary eggplant in a slow cooker - ForHealthForHealth

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