A Soup ideal for taking advantage of all those bits of vegetables that remain in the fridge. The soup is also ideal as a snack, to avoid snacking. This recipe is from @ pablomelo.tienda
ingrediants
- 1 medium onion
- 1 clove of garlic
- 1 leek
- 2 stalks of celery
- 1 medium carrot
- 2 slices of pumpkin
- 1 medium sweet potato
- 1 medium corn
- 4 chard leaves
- 3 liters of water
- Salt and pepper
- olive oil, to taste
Preparation
Step 1
Wash and clean all the vegetables.
Step 2
Chop the onion and garlic. Cut the leek into julienne strips (strips) and brown it in a pan with two tablespoons of olive oil. Add salt and cook for 3 minutes.
Step 3
Chop the celery, both the stems and the leaves, and add it to the pot. Cook another 2 minutes.
Step 4
Cut the carrot, pumpkin and sweet potato into 1 cm cubes. Shell the corn. Cut the chard leaves into strips about one centimeter wide.
step 5
Add the cut previously to the pot and add the water.
Step 6
Cook over medium heat until the vegetables are cooked – they must be soft when pierced, but do not discard to maintain consistency – and the liquid has reduced to concentrate the flavors, about 40 minutes.
Step 7
Taste the soup, season with salt or pepper if necessary.
step 8
Serve very hot.
