MINESTRONE (200 ML) AND MASHED PEAS, SPINACH AND LEEK (200 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 130 g Spinach(can be frozen)
 70 g Peas
 60 g Leek
 1 tbsp Vegetable oil
 5 g Butter
 Salt по вкусу
 Pepperпо вкусу
 250 g Frozen large vegetables (carrots, cauliflower, green beans, peas, broccoli, etc.)
 ¼ Onion
 ½ Clove of garlic
 ½ Potatoes
Puree:
1

In a pan, heat the butter and fry the spinach. If you use fresh - then bring the leaves to softness, if frozen - then pre-defrost and fry for 2 - 3 Minutes;

2

Then add peas and leek to the spinach, salt and pepper to taste and cover with a lid. Stew a couple of minutes. Vegetables should let the juice go.

3

The vegetable mixture is sent to a blender and brought to a homogeneous consistency. If desired, you can make the mashed potatoes more liquid by adding a little water. You can also cut leek into rings and add whole to the puree;

4

Serve mashed potatoes with Minestrone soup

Minestrone:
5

We put frozen vegetables in a heated pan with olive oil and cover with a lid;

6

After a couple of minutes, when the vegetables unfreeze, reduce the heat to a minimum and, putting the lid on, simmer;

7

At this time, chop the onion into large cubes, and cut the garlic into thin slices;

8

Add the onions and garlic to the vegetables and continue to simmer under the lid over low heat, stirring occasionally,
1 - 2 Minutes and turn off;

9

We shift the vegetables from the pan to the pan, fill with water *, add the potatoes (chopped previously in small cubes), bring to a boil, salt and cook over low heat until the potatoes are ready;

10

Optionally, half the vegetables with broth are mashed in a blender and combine with the remaining half of vegetables and broth.

11

Sprinkle the finished soup with herbs to taste.

* taking into account boiling, a portion of 200 ml requires water 250 ml - 300 ml.

Ingredients

 130 g Spinach(can be frozen)
 70 g Peas
 60 g Leek
 1 tbsp Vegetable oil
 5 g Butter
 Salt по вкусу
 Pepperпо вкусу
 250 g Frozen large vegetables (carrots, cauliflower, green beans, peas, broccoli, etc.)
 ¼ Onion
 ½ Clove of garlic
 ½ Potatoes

Directions

Puree:
1

In a pan, heat the butter and fry the spinach. If you use fresh - then bring the leaves to softness, if frozen - then pre-defrost and fry for 2 - 3 Minutes;

2

Then add peas and leek to the spinach, salt and pepper to taste and cover with a lid. Stew a couple of minutes. Vegetables should let the juice go.

3

The vegetable mixture is sent to a blender and brought to a homogeneous consistency. If desired, you can make the mashed potatoes more liquid by adding a little water. You can also cut leek into rings and add whole to the puree;

4

Serve mashed potatoes with Minestrone soup

Minestrone:
5

We put frozen vegetables in a heated pan with olive oil and cover with a lid;

6

After a couple of minutes, when the vegetables unfreeze, reduce the heat to a minimum and, putting the lid on, simmer;

7

At this time, chop the onion into large cubes, and cut the garlic into thin slices;

8

Add the onions and garlic to the vegetables and continue to simmer under the lid over low heat, stirring occasionally,
1 - 2 Minutes and turn off;

9

We shift the vegetables from the pan to the pan, fill with water *, add the potatoes (chopped previously in small cubes), bring to a boil, salt and cook over low heat until the potatoes are ready;

10

Optionally, half the vegetables with broth are mashed in a blender and combine with the remaining half of vegetables and broth.

11

Sprinkle the finished soup with herbs to taste.

* taking into account boiling, a portion of 200 ml requires water 250 ml - 300 ml.

MINESTRONE (200 ML) AND MASHED PEAS, SPINACH AND LEEK (200 G)

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