Green soup puree is a real find for lovers of healthy nutrition! Arugula and nutmeg in the soup recipe give it a rich, spicy flavor.
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You will need
- Fresh broccoli 1 pc (approx. 500 g)
- Onion 1 pc
- 1 tsp olive oil
- Spinach 130 g
- Arugula 40 g
- Parsley 2-3 branches
- Zucchini 1 pc
- Lemon juice 3 tsp
- Pinch of nutmeg
- Salt, pepper to taste
Instruction manual
1
We clean and wash the onions, cut them into large cubes and fry them in a deep frying pan on a teaspoon of olive oil until golden brown. Add to the onion carefully washed spinach and broccoli, divided into inflorescences. Pour a small amount of water (about half a glass) into the pan and simmer for 10 minutes with the lid closed.
2
Meanwhile, we clean and wash one large zucchini. If there are very large seeds in it, remove them. Cut the zucchini into large cubes. Add zucchini to vegetables. Pour the vegetable mixture with water so that all vegetables are closed. Cook for another ten minutes. The excess liquid is poured into a separate container.
3
Wash arugula and parsley, squeeze two teaspoons of juice from a lemon. Add greens to the soup and cook another 1-2 minutes. Pour in lemon juice, season with nutmeg, black pepper and salt to taste.
4
Soup the soup with a submersible blender until a homogeneous creamy state, until a delicate texture. We bring the green soup puree to the desired consistency with the help of the broth, which we poured into a separate container. Add the liquid gradually, in small portions. Serve the soup hot, to decorate it you can use raw pumpkin and sunflower seeds, as well as garlic croutons.
Useful advice
Some types of arugula are very bitter. For this soup, the best variety is Poker, which has a milder nutty flavor.