Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 600 g of chard
- - 300 g of Catalonia
- - 200 g dandelion
- - 200 g of celery
- - 2 leeks
- - 1 bunch of dill
- - 1 liter of vegetable stock
- - Extra virgin olive oil
- - Pepper
- - 100 g of whole wheat bread
INSTRUCTIONS
- Peel and cut all the vegetables: chards, Catalonia, dandelion, celery and leeks.
- Boil the vegetables and most of the bunch of dill in the vegetable broth along with 4 tablespoons of olive oil. Cooking does not have to be too long, about 20 minutes will be enough to boil
- Complete the soup with the remaining chopped dill, a sprinkling of pepper and serve with toasted and oiled bread.
