Garden vegetable soup

Ingredients

• 1.5 l clear vegetable broth, strained
• 2 carrots
• 1 small turnip
• 100 g celery
• 6 small spring onions (or pearl onions)
• The hearts of 2 lettuces, finely shredded
• A few fresh tarragon leaves (or a pinch of dried)
• 1 teaspoon sugar
• Salt to taste

Missing an ingredient?

• What to use instead of sugar
• What to use instead of turnip
• What to use instead of carrots

Instructions

1. Cut the carrot, turnip and celery into thin matchsticks. Peel the spring onions and leave them whole, with a little of the stem.
2. Heat the broth and simmer the vegetables in it until tender, about 15 minutes. Add the lettuce for the last 5 minutes.
3. Add the sugar and taste for salt.
4. Cut the tarragon into very thin strips and add it right as you serve, not a minute earlier.

Nutrition facts

Approximate, per serving (about 436 g). Calculated with data from USDA FoodData Central.