Green soup

Ingredients

• ½ medium leek (green and white parts)
• 2 scallions
• 1 medium celery stalk
• ½ Italian frying pepper
• ½ medium zucchini
• 2 green napa cabbage leaves
• ½ cup cooked Swiss chard (or 3-4 large fresh leaves)
• 1½ cups frozen spinach
• 1 tablespoon fresh parsley
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cumin
• A pinch of nutmeg
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon vegetable bouillon powder
• 100 ml soy milk
• About 2 cups water

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of soy milk
• What to use instead of parsley
• What to use instead of green bell pepper
• What to use instead of leek

Instructions

1. Wash the leek, chop it finely and cook it in a pot with the oil over medium heat, covered. Chop the scallions and add them.
2. Wash and finely chop the pepper and celery and add them. Dice the zucchini, unpeeled, and add it with the salt. Mix.
3. Cut the napa cabbage into strips and add it, along with the chard, the frozen spinach (no need to thaw), the chopped parsley, the spices, the bouillon and enough water to cover everything (about 2 cups).
4. Turn the heat to high, covered, and when it boils lower it to medium and cook for 8-10 minutes, until the zucchini is very tender. Stir now and then.
5. Take it off the heat and blend with the soy milk for 3-4 minutes, until smooth and silky. Taste and add salt if needed.

Nutrition facts

Approximate, per serving (about 282 g). Calculated with data from USDA FoodData Central.