Italian Salad Leaf Soup
Over a year ago
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Ingredients
- 1 Bag of Italian Baby leaf salad
- 1 onion
- 2 cloves of garlic
- ½ pint Vegetable Bouillan
- 2 pinches salt
- pepper
- parmesan to sprinkle at the end
Accompaniment
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Description
I'm writing my first mydish recipe inspired by the very simple bowl of soup I just made and ate for dinner..using just leftover salad and taking 15 minutes, it's easy and delicious
Method
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1
If you have some leftover salad leaves that are looking very sad and on the edge, this soup makes a hero of them! I had only a very small handful but it was enough for a large bowl of soup so I think a whole bag would feed 4-6. I used Baby Italian leaves (red cos, spinach, rocket and batavia) but I'm sure any would work.
1) Roughly chop onion and fry in vegetable/olive oil
2) When the onion is soft add the leaves and stir in. Add salt and let sweat for five minutes, not letting the onion burn.
3) Add the roughly chopped garlic and stir, leave for a few minutes.
4) Make up the stock. How much you use depends on how thik you like your soup. I think this soup works slightly runny but still thicker than water.
5) Leave to cook for a few more minutes and then use handheld juja (I don't know what their called - I always call it a juja because of the sound it makes!..food processor?!). Or just out it in a food processor.
6) Add pepper to taste and sprinkle a good handful of grated parmesan on top and hey presto! So simple, so beautifully dark green, healthy and delicious.
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