Soup for Green Thumb
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter or margarine (e.g. Alsan to keep it vegan)
- 1 onion (s)
- 2 cloves garlic
- 1 leek, (large)
- 250 g Brussels sprouts
- 150 g beans, reen
- 150 g peas, (frozen)
- 1 ½ liter vegetable stock
- 1 tablespoon lemon juice
- 1 teaspoon coriander, (ground)
- 50 ml sweet cream, (vegan with soy or oat cream)
- some salt and pepper, to taste
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion, peel and press the garlic.
- Cut the leek into fine rings, separating the green and white parts from each other.
- Halve the Brussels sprouts and cut the green beans into smaller pieces.
- Melt the fat in a saucepan. Steam the onion until translucent. Squeeze the garlic and fry it for a short time. Add the green leek rings, the Brussels sprouts and the beans, add the stock, bring to the boil and simmer over a low heat for about 10 minutes.
- Then add the peas, lemon juice and coriander, season with salt / pepper and simmer for another 10 minutes.
- Puree the soup, it should be as thick as possible.
- Add the saved white leek rings to the soup, add the cream, bring everything to the boil briefly and simmer again over a low heat for 5 minutes.
- The white leek rings should definitely still have bite, they provide a nice contrast for the eyes and palate in the otherwise green soup.
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