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Everyday vegetable soup
This soup with collard greens and baby spinach can be made with any combination of fresh or frozen vegetables. Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tbs olive oil
- 80 g mushrooms, (button mushrooms, thinly sliced
- 150 g cauliflower, torn into small florets
- 1 carrot (100 g), sliced
- 150 g zucchini, cut into small cubes
- 50 g collard greens, cleaned, torn
- 50 g - 60 g baby spinach
- 800 ml water
- 1 vegetable cube
- 2-3 tbs grated Parmesan cheese for sprinkling
Directions
1.Sauté onions and garlic in olive oil for 3-4 minutes.
2.Add the sliced button mushrooms, stir, and sauté for 1-2 minutes.
3.Add vegetables, water and vegetable cube, stir, and bring the soup to a boil. Reduce the flame and cook, covered, until vegetables are tender, 15-20 minutes or until cauliflower is tender.4.Serve sprinkled with a lot of Parmesan cheese.Useful Links
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