LOW CALORIE

Classic Vegetable Soup

Soups | Author's cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic Vegetable Soup

Ingredients

Olive Oil - 4 tablespoons
Onion - 1 head
Serrano Chili - 3.5 oz
Banana Leaves - 6 pieces
Wheat Flour - 1 tablespoon
Artichoke bottoms - 26.5 oz
Carrot - 17.6 oz
Lemon - 1 piece
Turnips - 2 pieces
Green Peas - 2 lbs
Salt - to taste
Chinese green beans - 17.6 oz

Step by Step guide

Step 1

Heat the oil in a pot, add finely chopped onion and cook over low heat, stirring, for 5 minutes until the onion becomes soft and translucent. Add diced ham and roughly torn lettuce leaves and cook for a few more minutes, then stir in the flour, add diced carrot, and pour in enough water to cover everything. Cook over medium heat for 10-15 minutes.

Step 2

Clean the artichokes by removing the outer leaves, trim the tips, then cut them into 2 or 4 pieces and scoop out the hearts with a teaspoon. Drizzle with the juice of half a lemon. Dice the turnip, trim the ends of the green beans and cut them into 2-3 pieces, and shell the peas.

Step 3

Now add the artichokes, turnip, beans, and peas with a pinch of salt to the pot with the carrots and simmer over low heat, stirring, for 30-45 minutes until the vegetables are tender (if you're unsure whether the artichokes are tender enough, you can cook them separately and then add them to the soup). If the soup seems too watery, remove some of the broth before serving. Add slices of hard-boiled egg if desired.