Mediterranean Spring SoupSubmitted by: BOIRINA
IntroductionA taste of the sun. A taste of the sun.
Cabbage, chinese (pak-choi), raw, 300 grams
Carrots, raw, 100 grams
Green Peppers (bell peppers), 75 grams
Leeks, 60 grams
Fennel, 25 grams
1 vegetable cube low sodium (optional)
Olive Oil, 2 tbsp
Basil, 3 leaves
Marjoram, dried, 1 tsp
Water, tap or bottled, depending on the quality of tap water where you live. 1 cup to cook the vegetables, and as much as you want to thin the broth.
Peel the carrots, seed the pepper, and clean the leeks and fennel. Cut it all in pieces (1in) and put it in the pot.
Add the vegetable soup cube (optional), the dried marjoram and the olive oil.
Add 1 cup water. Cover. Cook until the vegetables are tender.
Mix it all with a blender.
Add water until you get the desired thickness (for me it is usually a bit thicker than broth). Then add the rest of the cabbage and the basil leaves also finely chopped. You can also add two branches of fresh marjoram if you have it.
Let it cook until the cabbage is cooked but firm. Remove the fresh marjoram before serving if you have used it. Can be served hot or cold with some freshly minced basil, coriander or dill.
Number of Servings: 8
Recipe submitted by SparkPeople user BOIRINA.