INGREDIENTS
3-4 carrots2 courgettes (zucchini)*
2 small onions
olive oil
salt to taste
2 handful spinach leaves
1/2 can cooked chickpeas
* or 2 medium sized potatoes. I normally use courgettes (not only tastes better, its less starchy than potatoes (healthier). Sometimes, I also add pumpkin and/or cabbage to the soup base.
1- Boil some water
2- Wash, peel, and roughly cut vegetables. Put everything in a medium-large pot. Drizzle with some olive oil.
3- Set aside washed spinach leaves and drained-rinsed chickpeas.
4- Put the lid on and let it boil in medium-low heat for........(I don't know for exactly how long... just keep checking the hardest ingredient (in this case, the carrots) with a fork. When its soft, then you can move on to the next step.
6- Here you have the soup base. You can follow step (7) with other ingredients (shredded cabbage, ABC pasta (to encourage kids to eat soup...lol), etc, etc.
8- DONE.
1- Boil some water2- Wash, peel, and roughly cut vegetables. Put everything in a medium-large pot. Drizzle with some olive oil.
3- Set aside washed spinach leaves and drained-rinsed chickpeas.
4- Put the lid on and let it boil in medium-low heat for........(I don't know for exactly how long... just keep checking the hardest ingredient (in this case, the carrots) with a fork. When its soft, then you can move on to the next step.
6- Here you have the soup base. You can follow step (7) with other ingredients (shredded cabbage, ABC pasta (to encourage kids to eat soup...lol), etc, etc.
8- DONE.
No comments:
Post a Comment