Green Soup with Ginger
4 servings
35 minutes
Green soup with ginger is a bright, warming, and aromatic recipe from European cuisine that combines the tenderness of vegetables with the spiciness of ginger root. This soup has a deep green color from spinach and leeks, and its flavor is filled with soft spicy notes. Ginger adds a subtle heat that awakens the appetite and gives the dish a refreshing touch. The soup warms wonderfully on cool days and has healing properties thanks to ginger and vegetables. The sautéed golden onion added at the end enriches the flavor with caramel sweetness. Light yet nutritious, it suits both a light dinner and a detox menu. It can be served with crispy toasts or fresh herbs for added aroma. An ideal choice for lovers of healthy and delicious food!
1
Finely chop the onion and sauté slowly in olive oil, stirring occasionally, over low heat until the onion is soft and golden, about 20-25 minutes.
- Onion: 2 heads
- Olive oil: 3 tablespoons
2
Meanwhile, peel the potatoes and carrots, cut them into small cubes, and immerse them in vegetable broth (or water). Bring to a boil.
- New potatoes: 300 g
- Carrot: 150 g
- Vegetable broth: 1 l
3
Thoroughly wash the leek and spinach, chop roughly.
- Leek: 150 g
- Fresh spinach leaves: 2 bunchs
4
Chop the ginger finely.
- Ginger root: 30 g
5
In boiling water with semi-cooked potatoes and carrots, add onion, spinach, and ginger, reduce heat, and simmer for 5 minutes.
- Onion: 2 heads
- Fresh spinach leaves: 2 bunchs
- Ginger root: 30 g
6
Add salt and pepper to taste.
- Sea salt: to taste
- Ground black pepper: to taste
7
Pour into plates. Serve topped with a spoonful of golden onions.
