Soup for the green thumb

Ingredients for 4 servings:

• 2 tbsp butter or margarine (e.g. Alsan, to keep it vegan)
• 1 onion(s)
• 2 cloves garlic
• 1 stalk(s) leek (large)
• 250 g Brussels sprouts
• 150 g beans, green
• 150 g peas (frozen)
• 1 ½ liters vegetable broth
• 1 tbsp lemon juice
• 1 tsp coriander (ground)
• 50 ml sweet cream (vegan with soy or oat cream)
• some salt and pepper, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

made exclusively from green vegetables

Peel and finely chop the onion, peel and press the garlic. Cut the leek into thin rings, separating the green and white parts. Halve the Brussels sprouts and cut the green beans into smaller pieces. Melt the fat in a saucepan. Sauté the onion until translucent. Crush the garlic and fry briefly. Add the green leek rings, the Brussels sprouts, and the beans, add the stock, bring to a boil, and reduce the heat to low for about 10 minutes. Then add the peas, lemon juice, and coriander, season with salt and pepper, and simmer for about another 10 minutes. Purée the soup; it should be as thick as possible. Add the reserved white leek rings to the soup, add the cream, bring everything to a boil briefly, and then reduce the heat to low for another 5 minutes. The white leek rings should still have some bite; they provide a nice contrast for the eye and palate in the otherwise green soup.