Green cream soup - the real find for fans of useful food! Arugula and nutmeg in the recipe of soup impact it saturated spiciness.
It is required to you
- Broccoli cabbage fresh 1 piece (about 500 g)
- Onion of 1 piece
- Olive oil of 1 tsp.
- Spinach of 130 g
- Arugula of 40 g
- Parsley 2-3 branches
- Squash of 1 piece
- Juice of a lemon of 3 tsps.
- Nutmeg pinch
- Salt, pepper to taste
Instruction
1. We clean and wash onions, we cut it in large cubes and we fry in a deep frying pan on a teaspoon of olive oil till golden color. We add carefully washed out spinach and the cabbage of broccoli divided into inflorescences to onions. We pour in a frying pan in a small amount of water (approximately a half-glass) we extinguish 10 minutes a baking plate the closed cover.
2. Meanwhile we clean and we wash one large squash. If in it there are very large sunflower seeds, delete them. We cut a squash large into cubes. We add a squash to vegetables. We fill in a vegetable mix with water that all vegetables were closed. We cook ten more minutes. We merge excess liquid in separate capacity so far.
3. We wash arugula and parsley, we squeeze out two teaspoons of juice of a lemon. We add greens to soup and we cook 1-2 more minutes. We pour in lemon juice, we season with nutmeg, a black sprinkling pepper and salt to taste.
4. Soup pyuriruy the submersible blender to a uniform creamy state, to gentle texture. We bring a green cream soup to the necessary consistence by means of broth which we poured out in separate capacity. We add liquid gradually, small portions. We serve soup hot, for its ornament it is possible to use crude seeds of pumpkin and sunflower and also garlic toasts.