Green vegetable soup

Ingredients for 4 servings:

• 2 cups soy milk (soy drink)
• 1 cup water
• 2 handfuls of broccoli
• 1 handful of spinach
• 1 bunch of parsley
• 1 bunch of chives
• 1 tbsp onion(s), chopped
• ½ corn cob
• 1 piece(s) cucumber(s), about finger-length
• 4 radishes, mild
• 1 tsp vegetable broth
• 1 pinch of nutmeg
• pepper
• Garlic

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the broccoli and spinach in a pot of water until tender, then drain the water down to about one cup. Add the soy milk and puree the vegetables with a food processor. Chop the parsley and chives and add them to the soup with the chopped onions, then puree again. Cut the cucumber and radishes into small cubes and add them to the soup. Season with vegetable stock, nutmeg, pepper, and garlic. At the same time, cook the corn on the cob in a pot of water. When the corn is tender, remove the cob from the water and separate the corn from the cob (this works best with a knife). Add the corn to the already seasoned soup and add a little more seasoning if desired. You can use canned corn; just rinse it thoroughly before cooking. Bring the soup back to a boil. If the soup has become too thin, you can “rescue” it with a little potato starch or by adding some pureed vegetables. If the soup has become too thick, add some water.