Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 150 g spinach
- - 150 g of nettle
- - 150 g of mauve
- - 1 onion
- - 1 carrot
- - 2 white potatoes
- - 2 tablespoons extra virgin olive oil
- - 3 tablespoons grated Parmesan cheese
- - 4 tablespoons of greek yogurt
- - 1 pinch of nutmeg
- - 0.25 l vegetable soup
- - salt
- - 4 slices of wholemeal bread
- - 1 lemon, juice
INSTRUCTIONS
- Peel and wash carefully spinach and other leaves and, still wet, snap them roughly with a knife.
- Finely chop the onion, including the green part.
- Reduce diced potato and the previously peeled carrots.
- Heat two tablespoons of olive oil in a heavy-bottomed saucepan. Add the onion and sauté gently. Now add potatoes and carrots; let simmer, cover the pan for 5 minutes. Add the soup, leafy vegetables, season with salt, and cook, with the lid on for another 15 minutes, until the vegetables become soft.
- Blend all the ingredients in order to obtain a cream. Check for salt and sprinkle with a little nutmeg and the grated Parmesan. Stir and distributed soup, quiet hot, in 4 little bowls where you distributed the bread cutted into cubes.
- Place in the center of each portion a little bit of yogurt , room temperature, sprinkle with lemon juice and serve the soup hot, add oil as you like.
