Ginestrata Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) fresh or frozen peas 1 cup (150g) fresh or frozen peas
• 2 cups (60g) baby spinach 2 cups (60g) baby spinach
• 1 tablespoon (15g) fresh parsley, chopped 1 tablespoon (15g) fresh parsley, chopped
• 1 teaspoon (2g) fresh thyme leaves 1 teaspoon (2g) fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, leeks, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Add the minced garlic and cook for an additional minute.
3. 3.
   Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
4. 4.
   Add the peas, spinach, parsley, and thyme to the pot. Cook for another 5 minutes, or until the peas are tender and the spinach has wilted.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Ladle the soup into bowls and garnish with grated Parmesan cheese.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Peas — If using frozen peas, thaw them before adding to the soup.
• Spinach — If using fresh spinach, make sure to wash it thoroughly and remove any tough stems before adding it to the soup.
• Parmesan cheese — For a vegan version, omit the Parmesan cheese or substitute it with a vegan alternative.

Tips & Tricks

• For a heartier version, add cooked pasta or rice to the soup.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• To make the soup more filling, serve it with a side of crusty bread or a light salad.
• If you prefer a smoother texture, use an immersion blender to puree a portion of the soup before adding the peas and spinach.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve Ginestrata Soup hot in individual bowls. Sprinkle each serving with grated Parmesan cheese for added flavor. Accompany the soup with a slice of crusty bread or a side salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Ginestrata Soup, garnish each bowl with a sprig of fresh parsley or a drizzle of olive oil. Serve the soup in colorful ceramic bowls to showcase its vibrant green color.