Spring Soup

Nabil BennaniChef

Ingredients

• Carrot, large
  1 piece
• Potato
  2 pieces
• Turnip
  2 pieces
• Large onion, or 2 stalks of leeks
  1 piece
• Large tomato
  1 piece
• Red bell pepper, or 1/2 cup of chili paste
  1 piece
• Sprig of parsley
  1 piece
• Cloves of garlic
  3 cloves
• Teaspoon of thyme
  1 teaspoon
• Cup of chicken broth, or 2 chicken cubes
  4 cups
• Salt and pepper to taste
  0
• Zucchini
  2 pieces
• Broccoli, bunch
  1 bunch
• Olive oil as needed
  0

Steps

1. 1

   Clean, peel, and chop all the vegetables.

   5 min
2. 2

   Heat a few tablespoons of olive oil in a large pot; add all the vegetables and stir every few minutes until they become tender.

   Required Tools:

   Pot

   5 min
3. 3

   Add a liter of chicken broth or water and the cubes along with the sprig of parsley, garlic, and other herbs (thyme, bay leaves). Bring to a simmer until cooked, then let the soup cook on low heat for an hour.

   60 min
4. 4

   Blend in a blender until it becomes creamy or thick.

   Required Tools:

   Blender

   5 min
5. 5

   Taste to adjust the seasoning and serve.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Potatoper 100g

Energy77 kcal

Protein2.02 g

Total Fat0.1 g

Carbohydrate17.58 g

Dietary Fiber2.2 g

Total Sugars0.82 g

Water79.25 g

Turnipper 100g

Energy30 kcal

Protein1.5 g

Total Fat0.1 g

Carbohydrate7 g

Dietary Fiber2 g

Total Sugars1 g

Zucchiniper 100g

Energy17 kcal

Protein1.2 g

Total Fat0.3 g

Carbohydrate3.1 g

Total Sugars1.7 g

Dietary Fiber1 g

Water95 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags