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greenish veggie soup 

This is a very light starter and best in the summer.

 

For 5 people:

  • 1 leek

  • 2 stems of celery

  • 2 zucchini

  • 2 garlic cloves

  • 1 ¼ liter of vegetable broth

  • 1 cup of peas

  • Pinch of salt

  • Pinch of pepper

  • ½ teaspoon of chili powder

  • 1 tablespoon lemon juice

  • 1 bunch parsley

  • 1 bunch mint

  • 1 teaspoon coriander

  • bread

  • 4 tablespoons of olive oil

  1. Clean and cut the

    1. leek

    2. celery

    3. zucchinis

    4. garlic cloves

  2. Put everything just cut in a pan with the vegetable broth and the peas

  3. Let it warm up

  4. Than add the salt, pepper, chili powder and lemon juice

  5. Let it cook for 10 minutes on medium fire

  6. In the meantime:

  7. Rip of the leaves and chop finely of

    1. the parsley

    2. and the mint

  8. Break the bread in small pieces

  9. Put the olive oil in a frying pan

  10. Let it heat up on median fire

  11. Put the bread pieces in

  12. Take them out when both sides are browned colored

  13. Add the parsley, mint and coriander to the soup

  14. Mix

  15. Put the soup in a bowl and put the bread on top

Time to prepare: 35 minutes

Time to cook: 20 minutes

Total time: 40 minutes

Not super easy to make

 

Tip:

Add at step 2: 2 carrots and 2 tomatoes

 

“Where my reason, imagination or interest were not engaged, I would not or I could not learn.” - Winston Churchill in “A Roving Commission: My Early Life 1930” Published in 1930

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Made by Kirsten LaFlamme

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