Vegetable soup, for energy, immunity and strength

Photo: Lina Bou.
Thank you Lisa for the beautiful post card.

Servings 2-3

1 parsnip
1 broccoli
1 hanfull fresh spinach
1-2 pieces of garlic
1/2 tsp turmeric
1 tsp herbs de provence
salt & pepper
some butter or oil for frying

Option for serving: sunflower seeds, sundried tomatoes, pumpkin seeds, feta cheese or lentils.

Wash and cut the parsnip(without peeling it, if you buy organic, as I always recommend) and broccoli into smaller pieces as you prefere. Mash the garlic with a knife; carefully push the side of the knife with the heel of your hand to help crush the garlic.
Heat up a pan with a bit of butter or oil and gently fry the vegetables for a few minutes so they get a nice crispy texture.
Add water, just until the vegetables are covered. Then add the spices and leave to boil on low temperature for about 10-15 minutes.
  Add the spinach, and soak for 2 minutes while stiring.

Serve as you like it and as the kitchen offers today.
The bread on the photo is a gluten free organic quinoa bread from the french bio supermarket Naturalia.

Bon appetit!

Lina Bou

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