Description
Very fresh, light spring soup. However, quite costly... asparagus and broccoli are very expensive.
Ingredients
-
Asparagus
200 г
-
Spinach
100 г
-
Leeks
200 г
-
Potatoes
300 г
-
Carrots
100 г
-
Broccoli
120 г
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Onion
1 шт
-
Figure
70 г
-
Broth
1,5 л
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Cream
200 г
Cooking
To prepare the products.
Boil the vegetable broth.
Strain it.
Onion minced, carrots and potatoes cut into small cubes, broccoli divided into small florets, leeks - thin chetvertinkami. From asparagus to cut off the bottom about 1/4 of a stalk (coarse part), remainder cut into pieces 2 cm long.
Spinach cut into strips.
In a pan fry in vegetable (or butter if not fasting) oil, onion and carrots 5 minutes.
Broth bring to a boil, add the potatoes and rice, bring to boil, add salt and cook on low heat for 15 minutes. Add the broccoli and asparagus and cook for another 5 minutes.
Then add the spinach and leeks. Cook, without boiling, for 5 minutes. Meatless version of the soup is ready.
For nepolnogo option after adding the spinach and leeks pour the cream and cook, without boiling, for 5 minutes.
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