John Myers
Contents
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Ingredients
- 1 bunch Soup greens fresh
- 0,5 Cup Lentils red
- 0,5 Cup Lentils yellow
- 1 size Onion
- 2 medium sized Garlic cloves
- 5 size Potatoes
- 1 medium sized Finely diced potatoes
- 1 tsp Chopped ginger
- 1 pinch Pepper White
- 1 pinch Salt
- 1 Knife point Saffron threads
Instructions
- Bring 2.5 l of water to the boil, in the meantime cut the soup greens and potatoes into large cubes. Halve the onion and roast it on the stove.
- When the water is boiling, add the soup greens, the onion (with the skin) and the garlic (with the skin) and simmer for about 1.5 hours. Take out the onion and garlic.
- Then add the potatoes, lentils and chopped ginger, simmer for another 20 minutes.
- Puree everything and season with salt and pepper. Chop the saffron threads in a mortar and stir with a tablespoon of the soup and add to the soup.
- Finally add the diced potatoes and let them simmer in the simmering soup. When serving, refine with a dab of sour cream or cream. © Britta Polewski
Nutrition
Serving: 100gCalories: 260kcalCarbohydrates: 42.3gProtein: 18.3gFat: 1.4g
