Clear Vegetable Soup
Healthy, because
Even smarter
Rocket contains the green plant pigment chlorophyll. This helps the body to better absorb the plant iron from the beans. In addition, the dye binds carcinogenic substances in the body and can thus have a carcinogenic effect.
If you serve the soup as a main course, you can add a handful of soup noodles or rice to the broth and cook it according to the package information
.
If you would like to cook the soup vegetarian, then replace the Parmesan by the likewise Italian hard cheese Montello.
Ingredients
- For the soup
- 300 grams Green beans
- 8 Tomatoes
- 4 shallots
- 8 potatoes
- 1 Tbsp Vegetable broth (granulated instant)
- 1 Tbsp olive oil
- 1 tsp ground Caraway
- salt
- peppers
- For the arugula peto
- 2 tsps Pine nuts
- 1 garlic clove
- 2 bunches Arugula
- 6 Tbsps olive oil
- 40 grams freshly grated Parmesan
- 1 tsp grated, untreated Lemon peel
- peppers
- salt
Preparation steps
Blanch the tomatoes for a few seconds, rinse, peel, and cut into columns. Peel the shallots and finely chop. Rinse the green beans, trim and cut in half if necessary. Peel the potatoes into quarters or eighths, depending on size. Heat the oil, cook the shallots until translucent, add the vegetables, except the tomatoes, and saute for 5 minutes. Add 1.5 liters (approximately 6 cups) of water and add the broth. Season with caraway seeds, cover and simmer for 20-30 minutes. Add the tomatoes to taste. Garnish before serving with pesto.
For the arugula pesto, toast the pine nuts in a dry pan slowly until golden brown. Peel the garlic and press. Rinse the arugula, trim and spin dry.
Puree all the ingredients and add the oil slowly. Season with parmesan, pepper, salt and lemon zest to taste. Garnish with a few arugula leaves.
