Classic Vegetable Soup
6 servings
75 minutes
Classic vegetable soup is the embodiment of warmth and comfort in a bowl. Its history roots in the traditions of simple, nourishing dishes where fresh seasonal vegetables are transformed into a rich and aromatic broth. The flavor base is created by sweet carrots, tender artichokes, fresh turnips, and green peas, while lettuce leaves add lightness. The slight saltiness of serrano ham enhances the freshness of the vegetables, and a splash of lemon juice adds a refined tang. This soup is perfect for a spring lunch or cozy dinner, pairs wonderfully with fresh bread and can be complemented with slices of hard-boiled egg for added nourishment. It highlights the beauty of simple ingredients and their harmony, allowing enjoyment in every sip.
1
Heat oil in a pot, add finely chopped onion and cook on low heat, stirring, for 5 minutes until the onion is soft and translucent. Add diced ham and torn lettuce leaves, cook for a few more minutes, then stir in flour, add diced carrots, and pour in enough water to cover everything. Cook on medium heat for 10-15 minutes.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Serrano ham: 100 g
- Lettuce leaves: 6 pieces
- Wheat flour: 1 tablespoon
- Carrot: 500 g
2
Clean the artichokes from the outer leaves, trim the tips, then cut them into 2 or 4 pieces and remove the hearts with a teaspoon. Drizzle with the juice of half a lemon. Cut the turnip into cubes, trim the edges of the bean pods and divide them into 2-3 parts, and shell the peas.
- Lemon: 1 piece
3
Now send the artichokes, turnips, beans, and peas with a pinch of salt to the pot with carrots and simmer for 30-45 minutes, stirring, until the vegetables are soft. If the soup seems too watery, remove some broth before serving. Add slices of hard-boiled egg if desired.
- Artichokes: 750 g
- Turnip: 2 pieces
- Green beans: 500 g
- Green peas: 1 kg
- Salt: to taste