Vegetarian soup with chanterelles and spinach
1 serving
35 minutes
Vegetarian soup with chanterelles and spinach is a refined dish of European cuisine that combines the tenderness of forest mushrooms, the freshness of spinach, and the richness of vegetables. Chanterelles infused with the aroma of the forest give the soup a unique depth of flavor, while spinach adds lightness and health benefits. Historically, mushrooms were used in rural recipes across European countries where their nutritional properties were valued. This soup not only delights with its taste but is also a light and nutritious dish perfect for those seeking healthy eating. It is easy to prepare but retains the spirit of traditional cuisine where each ingredient plays its role. Served with fragrant olive oil and delicate sour cream, it enhances the flavor even more. It pairs perfectly with crispy bread or croutons, creating a cozy dining atmosphere.
1
Soak the chanterelles in cold water for 15-20 minutes.
- Chanterelles: 40 g
2
Cut the potatoes into cubes, add 500 ml of water, and boil.
- Potato: 50 g
3
Cut the carrot and onion into thin strips, add the chanterelles, and sauté in olive oil until cooked.
- Carrot: 10 g
- Onion: 10 g
- Chanterelles: 40 g
- Olive oil: 5 ml
4
Add the vegetable mix to the potatoes and boil for 5 minutes.
- Potato: 50 g
5
Season with salt and pepper to taste.
6
One minute before readiness, add torn spinach and diced tomatoes.
- Spinach: 15 g
- Tomatoes: 10 g
7
Drizzle with olive oil and serve with sour cream.
- Olive oil: 5 ml
- Sour cream 30%: 30 g