Soup With Asparagus And Broccoli

Soup With Asparagus And Broccoli

Ingredients:
4oz (100 g) asparaguses
4oz (100 g) broccoli
2 carrots
1 onion
1 stalk celery
½ cup green beans (frozen or canned)
½ cup fresh mushrooms
2 tablespoons olive oil

Directions:
Spices:
A pinch of nutmeg, 1 teaspoon finely chopped dill, 1 tablespoon finely chopped parsley, 2-
3 sprigs of thyme, and a pinch of ground black pepper
Way of preparation:
Peel the asparagus and cut them into pieces with a length of 1.5-2 cm. Clean the broccoli
and tear it into small florets. Cut the mushrooms, the carrots, onions and celery finely.
Heat the olive oil in a saucepan. Put the chopped mushrooms and vegetables. Sauté them
over medium heat for 6-7 minutes. After 10 minutes, pour over with 6 cups hot water, add
salt, pepper, nutmeg. Simmer the soup over medium heat 20 minutes. Then add the thyme,
green beans cut into pieces, the broccoli and the asparagus. Cook the soup for 10 minutes.
Remove the pan from the fire. Add dill and parsley. Serve the soup hot.
Combines with:
Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, olives, roasted meats, fish, dairy products, eggs, legumes,
potatoes, rice, bread, pasta
32. RED BEAN SOUP
Ingredients for 6 servings:
1 ½ cup red beans