Ingredients
3 potatoes, peeled and cut into 2 cm pieces 600 g
3 cups green beans / green beans, cut into 2 cm pieces 300 g
2 zucchini, cut into 2 cm pieces 260 g
2 1/2 cups frozen peas 300g
3 leeks, chopped 900g
6 tbsp fresh mint, chopped, plus some leaves to garnish 18 g
2 cloves garlic, minced
3 tbsp olive oil 45 mL
6 cups vegetable broth 1.5 L
1/3 cup plain yogurt 2% [optional] 90 g
85 mL Mint Sauce 1/3 cup
salt to taste
pepper to taste
Before starting
A blender or food processor will be very useful to purée the soup puree.
Preparation
- Prepare the vegetables: Peel the potatoes and cut them into pieces of about 2 cm. Chop the leeks and mint leaves. Mince the garlic. Cut beans and zucchini into pieces about 2 cm.
- Heat oil over medium heat in a saucepan. Y sweat the leeks 2-3 min, then add the garlic, potatoes, beans and zucchini. All cook 4-5 min, stirring occasionally. Add the vegetable broth. Salt and pepper. Cover and cook about 15 minutes until vegetables are tender.
- Meanwhile, boil or steam the peas for a few minutes, separately, in a pot of salted water. Add them to other vegetables after cooking. Add the chopped mint leaves.
- Reduce the soup puree in a blender or food processor. Cover and refrigerate until chilled (at least 2 hours).
- Check seasoning before serving. Garnish each bowl with a spoonful of sauce with mint, yogurt and mint leaves.
The soup keeps five days in the refrigerator; up to 3 months in the freezer.
A refreshing and delicious recipe developed with my fellow citizen Francesca, also transplanted to Montreal for a few years.
Nutritional value
per 1 serving (510g) excluding optional ingredients
Amount% DV *
* DV = Daily Value
240 calories
Fat 5 g 8%
saturated 1 g
0 g trans + 4%
0 mg cholesterol
Sodium 650 mg 27%
Carbohydrates 42 g 14%
Fibers 7 g 28%
10 g sugars
Protein 7 g
Vitamin A 60%
Vitamin C 50%
Calcium 8%
Iron 25%
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