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Home Frisse groene veggie soep

Recipes

Some things are just a bit too much work to make quickly yourself. Good bread is one example. Or a fantastic Surinamese meal. But soup — there’s always time for that! It’s perfect for using up 'leftovers', like that broccoli stem you’d normally throw away or the half zucchini you have lying around. Sauté a few flavorings, add the stock and then puree the chosen vegetables and you have a delicious and healthy meal.

Recipe

Fresh green veggie soup

This fresh green veggie soup is quick to make and packed with vegetables. The fresh mint gives the dish a surprising, light flavor.

Course	Side dish
Kitchen	European
Servings	2-3

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Soup pot
Immersion blender
Kettle

Ingredients

1 zucchini
300 g broccoli
1 red onion
1 clove of garlic
1 bunch fresh mint
1 or 2 (depending on how strong you like it) vegetable or herb bouillon tablets
750 ml water
2 tbsp olive oil
salt & pepper
optional rice cream

Fresh green veggie soup

1. Wash the broccoli and zucchini and cut into large pieces. Finely chop the onion and garlic as well. Heat the olive oil in a soup pot and sauté the onion and garlic for 3 minutes. Boil 750 ml water in the kettle, pour it into a mug and add the bouillon cube. I find this a handy method because the cube then dissolves and the soup is warm straight away.

2. Add the zucchini to the pan and fry for a few minutes. Now add the broccoli, the bouillon and the mint leaves and let everything simmer for 5 minutes.

3. If you like the soup a bit more thickened, you can now add rice cream to taste. Briefly blend with the immersion blender until you have a smooth soup and season to taste with salt and pepper. The soup is very nice served with some raw cashews and a drizzle of olive oil.

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This soup is perfect as a light lunch or as a starter. Serve it with a handful of raw cashews and a drizzle of olive oil for extra bite and a nice finish.

Looking for a thicker, fuller-flavoured soup? Add some rice cream before you blend it with the immersion blender. That way you’ll get a wonderfully bound, velvety soup that’s great in winter too.

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