Cooking monster
for the incredible minds, which everybody has


LaFlamme, Kirsten. "Nachos." 2015. JPG
LaFlamme, Kirsten. "Nachos." 2015. JPG
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

-
Clean and cut the
-
leek
-
celery
-
zucchinis
-
garlic cloves
-
-
Put everything just cut in a pan with the vegetable broth and the peas
-
Let it warm up
-
Than add the salt, pepper, chili powder and lemon juice
-
Let it cook for 10 minutes on medium fire
-
In the meantime:
-
Rip of the leaves and chop finely of
-
the parsley
-
and the mint
-
-
Break the bread in small pieces
-
Put the olive oil in a frying pan
-
Let it heat up on median fire
-
Put the bread pieces in
-
Take them out when both sides are browned colored
-
Add the parsley, mint and coriander to the soup
-
Mix
-
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
LaFlamme, Kirsten. soup." 2015.JPG
LaFlamme, Kirsten. soup1." 2015.JPG
LaFlamme, Kirsten. soup2." 2015.JPG
LaFlamme, Kirsten. soup3." 2015.JPG
LaFlamme, Kirsten. soup4." 2015.JPG
LaFlamme, Kirsten. soup5." 2015.JPG
LaFlamme, Kirsten. soup6." 2015.JPG
LaFlamme, Kirsten. soup7." 2015.JPG