Broth with roots and herbs
4 servings
40 minutes
Broth with roots and greens embodies the lightness and freshness of Belgian cuisine. This aromatic soup combines the richness of meat or chicken broth with the tenderness of seasonal vegetables. Carrots, turnips, cauliflower, and spinach fill it with natural sweetness and a hint of spiciness. Fresh parsley and green peas add delicate herbal notes to the flavor. The broth is easily digestible, warming, and refreshing. It is perfect as a light first course or as a base for more complex gastronomic compositions. It conveys the coziness of home cooking, traditions, and a careful attitude towards natural ingredients. This recipe is a true delight for lovers of balanced and healthy dishes.
1
Prepare all the ingredients.
2
Add vegetables to hot meat or chicken broth - first carrots, turnips, and asparagus cut into sticks, cauliflower broken into small florets, and then bean or pea pods cut crosswise into 2-3 pieces.
- Meat broth: 2.5 l
- Turnip: 50 g
- Carrot: 50 g
- Cauliflower: 50 g
- Snap peas: 50 g
3
After 15-20 minutes, add chopped spinach or lettuce leaves.
- Spinach: 50 g
4
Let the broth boil for 2-3 minutes.
- Parsley: to taste
