This soup shouldn't take you long to make. This light soup will add variety to your fasting table and will suit dieters.
It is necessary
- - 1 liter of water;
- - 250 g canned beans;
- - 200 g of green beans;
- - 2 onion heads;
- - 1 medium carrot;
- - 200 g zucchini;
- - 100 g broccoli inflorescences;
- - 150 g spinach;
- - 4 cloves of garlic;
- - 4 tbsp. tablespoons of olive oil;
- - 3 tbsp. spoons of soy sauce;
- - 50 g of prunes;
- - salt to taste, arugula and salted pistachios for garnish.
Instructions
Step 1
Cut the vegetables into cubes. Put onions, carrots, green beans, broccoli in boiling water. Cook over low heat for 10 minutes.
Step 2
Add the zucchini, beans and spinach, spices and salt to taste to a saucepan and cook for another 10 minutes. Chop the garlic. Add soy sauce, garlic, olive oil to a saucepan and chop everything with a blender. The cream soup is ready.
Step 3
Chop the onion finely. Preheat a skillet with a little oil. Saute the onion until soft. Add prunes. Pour in a glass of water and simmer over low heat until half of the water boils away, about 10-15 minutes.
Step 4
Remove from heat. Add the minced garlic clove and beat with a blender. The prune sauce is ready.
Step 5
Pour the soup into bowls. Season with prune sauce, garnish with arugula and pistachios.
