Green soup


1 liter of vegetable broth

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

1 small bunch of lettuce salad

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.

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