Green Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup soy milk (soy drink)
- 1 cup water
- 2 handfuls broccoli
- 1 handful spinach
- 1 bunch parsley
- 1 bunch chives
- 1 tablespoon onion (s), chopped
- 0.5 ½ corn on the cob
- 1 piece (s) cucumber (s), about finger length
- 4 radishes, mild
- 1 teaspoon vegetable stock
- 1 pinch (s) nutmeg
- pepper
- garlic
Print Recipe
Pin Recipe Instructions
- Cook the broccoli in a saucepan with water together with the spinach until soft, then drain the water down to about a cup. Add the soy milk and puree the vegetables with a hand mixer. Chop the parsley and chives and add to the soup with the chopped onions, puree again. Cut the cucumber and radishes into small cubes and add to the soup. Season with vegetable stock, nutmeg, pepper and garlic.
- At the same time, cook the corn on the cob in a saucepan with water. When the corn is soft, remove the cob from the water and separate the corn from the cob (works best with a knife). Add the corn to the already seasoned soup and add a little more seasoning if necessary.
- You can use canned corn, rinse it thoroughly before cooking.
- Bring the soup to the boil again.
- If the soup has become too thin, it can be saved with a little potato starch or by adding some vegetables.
- If the soup is too thick, add some water.
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