Green Minestrone

Lots of fresh vegetables is the secret of any good minestrone. Zucchini, cabbage, fennel and peas - these vegetable soup is green, spicy and light.

Ingredients for 4 servings

Vegetable stock:
• 1 bunch greens (about 800 g)
• 2 onions
• 2 bay leaves
• 6 black peppercorns
• Salt

Soup:
• 500 g pea pods, (alternatively 200g frozen peas)
• 1 small fennel, (200 g)
• 300 g savoy
• 1 zucchini, (ca . 150 g)
• 4 stalks marjoram
• 1/4 bunch chives
• 200 g sour cream
• Salt, Pepper

Time: 25 min plus cooking time about 40 minutes

Preparation

1. Clean and chop for the rear greens. Onions cut in half. All the ingredients, spices and salt in a saucepan, fill with 1.2 liters of water and bring to a boil. Cook over low heat, covered for 30 minutes. Put Aside.


2. Posts for soup peas from the pods. Fennel and cabbage in half, cut out drink each wedge-shaped. Cut fennel and cabbage into fine strips. Zucchini clean, halved and cut into 5 mm thick slices.

3. Marjoram leaves pluck and finely chop. Cut chives into small rings. Stir in the herbs with sour cream smooth and season with salt and pepper.

4. Pour stock through a fine sieve and bring to a boil. Peas admit and cook 4 minutes. Rest by adding the vegetables and cook for a further 4-5 minutes. Season with salt and pepper. Serve with sour cream.

Additional tips for preparation
Cook the rear preferably in the morning and let it cool slowly. Then you prepare the soup in the afternoon, he has a strong flavor and a beautiful color.

Nutritional information per serving: 180 kcal
• 6 grams protein
• 12 g fat
• 9 g carbohydrates