Summary

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

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Instructions

1. Peel and finely chop the onion, peel and press the garlic.
2. Cut the leek into fine rings, separating the green and white parts from each other.
3. Halve the Brussels sprouts and cut the green beans into smaller pieces.
4. 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.
5. Then add the peas, lemon juice and coriander, season with salt / pepper and simmer for another 10 minutes.
6. Puree the soup, it should be as thick as possible.
7. 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.
8. The white leek rings should definitely still have bite, they provide a nice contrast for the eyes and palate in the otherwise green soup.