Green Cream Soup

Treat yourself to a healthy soup that will instantly refresh and delight you with its wonderful flavor.

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 26 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 1 piece Leek

  • 4 spoon Butter, unsalted

  • 260 g Beans, fresh

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 5 twig Parsley, fresh

Za posip

  • 2 slices Bread, rye

  • 2 spoons Seeds, pumpkin

Steps

  1. Clean the parsley, wash it, dry it, and chop it. Thoroughly wash and clean the zucchini and leek, then cut them into smaller pieces. Place a larger pot on the stove and melt 2 tablespoons of butter in it. Sauté the leek in the butter until it softens slightly and becomes fragrant. Then add the zucchini and peas, and season everything with salt and pepper to taste.

  2. Mix the ingredients well and pour in about 1.2 liters of hot water. Wait for the liquid to boil, then add the parsley and cook over moderate heat for about 20 minutes. Cut the bread into 1 to 2 cm cubes. Place a pan on the stove and heat it well, then melt the remaining butter in it and sauté the bread cubes and pumpkin seeds. Shake the pan several times so that the bread cubes and pumpkin seeds are evenly toasted.

  3. Pour the soup into a blender and blend until smooth. Serve it in deep bowls and sprinkle with the toasted bread cubes and pumpkin seeds. Serve the prepared soup.

Nutrition Information (Per 100g)

  • Calories: 100.48 kcal
  • Fat: 5.77 g
    • Saturated Fat: 3.61 g
  • Carbohydrates: 9.01 g
    • Sugars: 2.28 g
  • Protein: 2.52 g
  • Fiber: 2.28 g

Advice

You can also use frozen peas. Take the peas out of the freezer and let them thaw slightly before use. Replace black bread with slices of rye bread. If desired, you can pour vegetable broth instead of water over the soup.