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
- 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
Wash and clean all the vegetables.
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.
Chop the celery, both the stems and the leaves, and add it to the pot. Cook another 2 minutes.
Cut the carrot, pumpkin and sweet potato into 1 cm cubes. Shell the corn. Cut the chard leaves into strips about one centimeter wide.
Add the cut previously to the pot and add the water.
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.
Taste the soup, season with salt or pepper if necessary.
Serve very hot.