What a beautiful green spring we have this year. I’ve planted some sprouts and fresh basil and now my kitchen looks so pleasing. I especially love sunflower sprouts, but I don’t now how to grow them, they are rotting each time. Unlike sunflower, cress is just perfect or mung beans, or chive. I sometimes dream about having a small garden in my kitchen with variety of herbs… Meanwhile, I am glad that I can enjoy fresh herbs and sprouts from my local greengrocery.
So, spring has finally come and it’s a perfect moment to take care of our bodies and recharge batteries with a vitamin injection. My proposal for today is this beautiful green soup. I’ve posted few similar soups some time ago, but I just can’t keep myself from showing you this green marvel. I love soups as well as all those pate and dips. They are so easy to prepare and also very nutritious.
- 1 large broccoli
- 1 small courgette
- 1 cup green beans (fresh or frozen, not canned)
- 3 garlic cloves
- 4 tbsp maize flour
- 1/2 bunch of parsley
- few fresh basil leaves
- 2 tbsp olive oil
- salt, pepper
First, wash broccoli and courgette, cut it into pieces. Peel the garlic. Put all the vegetables into medium pot and add some water just to cover the vegetables. Boil the water and cook the vegetables for about 5 minutes. Add 1/2 tsp salt and maize flour and cook for another 5 minutes. Next remove the pot from the cooker. Add chopped parsley, basil leaves, olive oil and some salt and pepper to taste. Mix the soup with a blender and voilà, the soup is ready.
You can serve the soup with some fresh sprouts or with herb croutons or even with both. Notice it’s velvety taste and I haven’t added any cream or anything like that.