Green puree soup is a real find for healthy food lovers! The arugula and nutmeg in the soup recipe give it a rich, spicy flavor.
It is necessary
- Fresh broccoli 1 pc (about 500 g)
- Bulb onion 1 pc
- Olive oil 1 tsp
- Spinach 130 g
- Arugula 40 g
- Parsley 2-3 sprigs
- Zucchini 1 pc
- Lemon juice 3 tsp
- Pinch of nutmeg
- Salt, pepper to taste
Instructions
Step 1
We clean and wash the onions, cut them into large cubes and fry in a deep frying pan in a teaspoon of olive oil until golden brown. Add thoroughly washed spinach and broccoli, divided into inflorescences, to the onion. Pour a small amount of water into the pan (about half a glass) and simmer for 10 minutes under a closed lid.
Step 2
Meanwhile, we clean and wash one large zucchini. If it contains very large seeds, remove them. Cut the zucchini into large cubes. Add zucchini to vegetables. Fill the vegetable mixture with water so that all vegetables are covered. Cook for another ten minutes. We drain the excess liquid into a separate container.
Step 3
We wash arugula and parsley, squeeze two teaspoons of juice from lemon. Add greens to the soup and cook for another 1-2 minutes. Pour in lemon juice, season with nutmeg, black pepper and salt to taste.
Step 4
Puree the soup with an immersion blender until smooth, creamy, until tender. We bring the green puree soup to the desired consistency using the broth, which we poured into a separate container. We add liquid gradually, in small portions. We serve the soup hot; to decorate it, you can use raw pumpkin and sunflower seeds, as well as garlic croutons.
