Ho ho hoo …
I hope you all had a wonderful Christmas and started the New Year with your right foot (as we say in Spain).
After the Christmas season I think we all gained few extra pounds, unfortunately not in our wallet so to help detox our body, I decided to make a nice vegetables soup this month.
Hope you all enjoy.
Mayka xxx
Ingredients
Extra virgin olive oil,
2 tablespoons
Leeks x 2
White onion x 1
Red Pepper x 1
Yellow pepper x 1
Green pepper x 1
Tomato x 1
Chicken Broth x 1 liter
Water, 500 ml
Fresh parsley
Fresh basil
Cauliflower, 200 g
Carrots x 2
Cabbage, 200 g
Mushrooms, 150 g
Salt
Eggs, optional
Let’s Start
- In a large saucepan we heat the extra virgin olive oil and sauté the leek and onion over high heat. We are interested in roasting vegetables a little, but don’t worry because unlike Garlic, leek and onion do not turn bitter if they are roasted, on the contrary, they release all their aroma.
- While the onion is fried, we peel and chop tomatoes and peppers and add them to the pot. We also add a tad of salt, lower the heat a little (and let them poach for 8 or 10 minutes). While waiting we peel and chop the rest of vegetables.
- Add the broth, water, herbs and spices.
- Add the cauliflower, carrots, cabbage and mushrooms. Raise the heat until soup boils, cover the pot then lower the heat and let simmer for about 25-35 minutes.
We can serve the soup accompanied by a boiled egg and some strips of raw or grated carrot. We can also add a little bit of fresh pepper if we like a little bit of crunch and of course crusty bread xxx
Lots of love
Mayka xxx